Tarts

Sweet Shortcrust Pastry:

2 cup plain all-purpose flour
3 Tbsp cane sugar
5 ounce cold butter, chopped
2-3 Tbsp ice water

Process the flour, sugar, and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 min.
Preheat the oven to 350 degrees, adjust rack to middle position.
Roll out the pastry on a lightly floured surface or between two sheets of non-stick baking paper until 1/8 inch thick, or whatever thickness required, and line the greased tart tin with the pastry. (This recipe makes about 12 ounces of pastry, which is sufficient to line up to a 10 inch pie dish or tart tin.)
Place a piece of non-stick baking paper over the pastry and fill with baking weights or uncooked rice or beans.
Bake for 10 min, remove the weights and bake for a further 10 min or until the pastry is golden. Remove and spoon in the filling and bake again as the recipe indicates (below).

For Almond Sweet Shortcrust Pastry:
Add 1/2 cup almond meal with the flour in step 1 above, then continue with the recipe.
For Hazelnut Sweet Shortcrust Pastry:
Add 1/2 cup hazelnut meal with the flour in step 1 above, then continue with the recipe.

Filling:

3 ounce butter, softened
1/4 cup cane sugar
1 egg
1 egg yolk, extra
1 1/4 cup almond meal
1 1/2 Tbsp plain all-purpose flour
3 cup berries

Preheat oven to 300 degrees, adjust rack to middle position.
Place butter and sugar in bowl with electric mixer and beat until pale and creamy. Add egg, egg yolk, almond meal and flour and beat until smooth.
Spoon in the filling and smooth the tops. Sprinkle with berries and gently press into the filling.
Sprinkle with confectioner's (powdered) sugar.
Bake for 35-40 min or until golden.

(Recipe source: Donna Hay)