"You could of course use any sweet pastry for this recipe, but I'm particularly fond of this very delicate and only just sweet enough pâte sucrée recipe by Damien Pignolet," says Brigitte Hafner. "It's a little bit of work and not as robust as a pasta frolla, but as it cooks it creates layers of flaky delicate pastry that make the perfect contrast to the rich almond filling. I like to grind blanched almonds instead of using almond meal, because the mixture's moister."
Hot tip Make a double batch of pastry and keep one in the freezer already rolled and lined in the tin. You'll be miles ahead the next time you want to bake a tart.