4. Eyemouth Tart

Pastry

• 150 g/5½ oz plain flour, sifted
• 75 g/2¾

For the pastry, place the flour, almonds, butter and sugar in a food-processor with a pinch of salt. Process until it resembles breadcrumbs and add the egg, with a splash of cold water if necessary to bind. Process briefly, then bring the mixture together with your hands, wrap in clingfilm and chill for 1 hour.

Roll out the pastry to fit a shallow 23cm/9in tart tin. Prick the base all o