Tart cases
To make the pastry, blend 250gms plain flour, 25gms almond meal, 100gms caster sugar and 150gms unsalted butter, in a food processor or by hand, to a fine bread crumb consistency.
Add 1 whole egg and enough cold water to make smooth dough. Bring together, wrap in cling wrap and refrigerate for 30 mins.
To cook, roll out the dough, on baking ...
