You will need a tart case with a removable bottom. 24 cm/ 10 inches
The pastry for this tart is very crunchy and biscuit-like when cooked. It is a little hard to handle but, keep it well chilled and if you can't roll it press it into the tart case. The joins can be pushed together quite successfully .
Set the oven to 170 C / 340 F
Beat the butter and icing sugar together until light and fluffy, using the paddle attachment of your mixer
Add the eggs and mix them in. The mixture will look a little curdled, scrape down the sides. Add the almond meal and flour and mix till just combined. It will be a nice soft dough
Pour the mixture onto a lightly floured bench and gently push the dough together and shape it into a disc with your hands. The pastry is quite sticky, remove excess by rubbing your hands in some extra flour and adding back into the pastry mix . Wrap and put into the fridge, at least 30 minutes, but 2 -3 hours is best.
The tart above was made using a 10 in or 23 cm tart case with a removable bottom, however, you can use a smaller one, individual or the next size up
When you are ready, take the pastry from the fridge, it will be quite firm, leave it out of the fridge for 5- 10 minutes before rolling. Roll between two pieces of baking paper. (I like a very thin crust.) Lift into the tin. I like to leave pastry over hanging the sides with this one as the dough is soft and the sides may colapse when baking. This can be trimmed when baked. Once rolled put the lined case back into the fridge or freezer, till firm ( 15- 20 minutes).
Take the pastry out of the fridge and bake this blind weighing down with paper and beans or baking weights. Bake in your pre-heated oven 170 C / 340 F till firm or 15 minutes approximately, removing the paper and cooking a further 10 minutes or till lightly golden and cooked through. Cool on a rack and carefully trim the edges with a sharp paring knife.