Making pastry for sweet tarts, pies and desserts is extremely satisfying. Using icing sugar rather than caster sugar makes a finer, shorter crumb but it can make this pastry a little harder to roll out. Using ground almonds adds a nutty flavour to the pastry.
If allergic to nuts, the almonds can be replaced with more flour.
For a more intense flavour try using brown sugar instead of icing sugar.
To enrich the pastry, you can add a splash of cream at the end.
Sweet pastry can be used for a variety of tarts and desserts. Have a go at Adam Gray's Raspberry Bakewell tart or Nathan Outlaw’s Gooseberry custard tart with gooseberry and ginger sorbet.
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