Pastry 101 – Matt Adlard

Ingredients

• 150 g Unsalted Butter, Cold + Cubed
• 285 g Plain/AP Flour
• 140 g Icing/Powdered Sugar
• 80 g Cornstarch/Cornflour
• 80 g Whole Eggs
• 1 g Salt
• 45 g Ground Almonds, Toasted + Cooled
• Zest 1/2 Lemon (optional)
• 200 g Plain Flour
• 20 g Egg Yolk
• 40 g Water, Ice Cold
• 100 g Cold Butter
• 160 g Unsalted Butter, Slightly Soft
• 80 g Icing/Powdered Sugar
• Pinch Salt
• 25 g Egg Yolk
• 9-inch fluted tart tin