Baked Shortcrust Pastry Tart Crust

I like to include some ground almonds in this dough for extra flavour and texture, but you may omit them. Since the almonds don’t absorb any liquid, the dough will work exactly the same way with or without them; no need to make adjustments. This recipe makes enough for two crusts as do all the other pastry dough recipes, but the instructions in steps 4 to 12 are for rolling and baking a single crust from half the dough.