Shortcrust pastry
1 ½ cups (225g) plain flour
125g butter, chilled and cut into cubes
½ cup (80g) icing sugar
3 egg yolks
1 tablespoon iced water
Step 1. Place the flour, butter and sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.
Step 2. While the motor is running, add the egg yolks and water. Process until the dough just comes together. Turn dough out onto a lightly floured surface and gently bring together to form a ball. Using your hands, flatten dough into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
Step 3. Preheat oven to 180. Roll dough out between 2 sheets of non-stick baking paper to 3mm thick. Once rolled, you may need to refrigerate to chill if dough has warmed back to room temperature. Line a lightly greased tart tin with the pastry. Trim edges and prick the base with a fork. Refrigerate for 30 minutes.
Step 4. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes.
*If using a filling that doesn’t need further baking, remove the paper and weights and cook for a further 10 minutes or until the pastry is light golden*
Frangipane and lemon filling
1 teaspoon finely grated lemon rind
100g butter, softened
½ cup (110g) caster sugar
1 egg
1 egg yolk, extra
1 cup (120g) almond meal
¼ (35g) plain flour
¼ cup (20g) flaked almonds
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the egg and extra egg yolk and beat until just combined.
Spoon mixture into the pastry case and top with the flaked almonds. Bake for 30-35 minutes (180 degrees),or until the frangipane has set. Allow to cool in the tin.
*Can also be topped with seasonal fruit with flaked almonds*