• 100 g (3 ½ oz) caster sugar
• 70 g (2 ⅓ oz) ground almonds
• pinch salt
• 340 g (11 ½ oz) plain flour
• 260 g (8 ⅔ oz) unsalted butter, diced into cubes
• 1 whole egg, plus 1 extra yolk
• ½ teaspoon grated lemon zest
• 2 teaspoons vodka or gin or vanilla essence

Put sugar, almonds, salt and flour into a food processor and blitz for a few seconds. Add butter and blitz again until just blended in. The mixture will resemble fine breadcrumbs. Add egg and extra yolk, lemon zest, alcohol and blitz again until the dough just combines. Tip out onto a sheet of plastic wrap, gently knead for a few seconds only, then roll up to form a cylinder with a diameter of 6–8 cm (2 ½–3 in. Chill for at least 3 hours before using.

To use, simply take from the fridge, leave to soften for 10 minutes, then slice into ⅓ cm (1/8 in) thick discs and place these in the tart tin, slightly overlapping. Press them together to fill in any spaces and try to make it reasonably even. Place back in the fridge for 45 minutes (or 20 minutes in a freezer) before baking at 180°C/350°F/Gas Mark 4. You won’t need to blind bake it using beans and paper unless you’re making a very deep tart that is more than 6 cm (2 ½ in) deep.