Anyone who bakes will have a good shortcrust pastry recipe up their sleeve.
Trim the top of the tart. If you lay your knife flat along the top of the tart you will get an even cut as apposed to doing it on an angle.
Line the tart with baking paper, 2/3 fill with dried beans or pastry weights.
Bake for 10 minutes. Remove the beans and baking paper and cook for a further 5 minutes. If the baking paper sticks to the pastry, it will need a few minutes. It should come away cleanly.
This can now be used straight away or you can freeze for one month.
270 g plain flour
90 g almond meal
75 g icing sugar
Pinch of salt
1 lemon, finely grated zest only
1 vanilla pod, seeds only
150 g butter
1 egg plus 2 yolks, lightly beaten
Combine flour, meal, icing sugar, salt, lemon and vanilla in a bowl. Add butter and rub together using your fingers to form a fine crumb.
Add the egg mixture and gently mix until just combined. It should be able to come away from the sides of the bowl. This step cannot be over worked.
Cover in glad wrap and place in the fridge for 2 hours.
Follow the top recipe from here..
Just a quick note - this recipe will melt in your hands quite quickly. If you can roll most of your dough and place it into the tin then just patch up the gaps. It is very forgiving pastry.