Perfect for an apricot tart … or any other sort of fruit tart. Bake blind, add a layer of crème patissière if you want, and then top with fruit of your choice, arranged in a nice pattern and glazed with redcurrant jelly or sieved apricot jam.
125 g plain flour
75 g ground almonds
50 g caster sugar
90 g butter
1 egg
Blend together the dry ingredients and rub in the butter. Beat the egg, add to the mixture, and stir together with a fork. Knead lightly to bring together into a ball. It will be very soft; wrap in clingfilm and refrigerate for an hour before trying to roll out. If it falls apart despite this, just stick it together in the tart tin and bake.