Use this classic pastry for pastries such as French Fruit Tarts.
- 85g plain flour
- 30g ground almonds
- 55g cold diced unsalted butter
- 25 g sifted icing sugar
- 1 egg yolk
- 1 tbsp. cold water
- Sift the flour into a mixing bowl. Add the ground almonds and butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Add the beaten egg and water to the flour mixture and mix quickly and gently. Lightly knead to a soft dough. Don't over-mix.
- Wrap in cling film and chill for at least 30 minutes before rolling out.