Pulse the pastry ingredients in the food processor until fine-crumbed, and tip into a large bowl and add the beaten egg. Then bring together with just a dash of ice cold water, using first a fork and then your hands.
Form your dough into a thick disc, and then wrap and chill it in the fridge for a couple of hours.
When ready, roll it out, and line a 25 cm loose-bottomed tart tin and blind bake it – with parchment and clay beads – for 20 mins.
Next remove the beads and bake for a final 5-7 min to finish the base.
125g light plain wholemeal flour
125g plain white flour
50g ground almonds (optional)
2 teaspoons (10-15 grammes) caster sugar
150g cold butter
1 egg, beaten
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