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Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix. Spoon the mixture over the brioche base and spread to the sides of the dish.
Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Vegetarians ma... These delightful tartlets ...
Take the pastry out of the fridge and roll it to about 3mm thickness. Lay the pastry into a 23cm fluted tart tin and press firmly around the sides. Dock the pastry by pricking the base a few times ...