Pastry, and a frangipane filling

Because my blog is my kitchen notebook, and because I keep having to look up these recipes ... and because, if you think you can't make pastry, these just may transform your baking (they have mine).

1. Shortcrust pastry

200g STRONG flour
100g unsalted butter
1 egg
1 tbsp water

Blitz all in the processor until it forms a ball.

This is enough to line a 23cm tart tin, but it goes a great deal further if you roll it at room temperature and then chill it. It doesn't seem to make any difference to the finished pastry. Chill for half an hour, and bake blind before filling.

2. Sweet shortcrust

250g flour (I use strong flour for this, too; it's a kind of superstition, and I do not know if the gluten is responsible for my success with these pastries)
125g unsalted butter
85g caster sugar
1 egg

Proceed as for shortcrust.

3. Frangipane

This is enough to spread on a 23cm tart tin (or 6 individual tarts). You can either spread jam underneath, or arrange fruit on top.

50g softened unsalted butter
50g caster sugar
1 egg
50g plain flour

Blitz to a soft cream.

Bake at 160C for 20-25 minutes.