Lavender and lemon syllabub in an almond pastry tart

• 200 g/7 oz/1¾ cups plain flour
• 100

This recipe uses uncooked egg white

Rub the flour and butter together, then use a knife to stir in the ground almonds and then the egg yolk (the white is kept for the filling), a tablespoon or so of sifted icing sugar and enough chilled water to bind it to a dough.

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