My favourite sweet paste.

This paste is a very short but nicely textured product for tarts , clafoutis , sweet barquettes Etc. I have used it with almond filling and pears , a great combo!
Tip. Use icing sugar to roll and work this paste, its better than flour as it wont change the consistency of the paste.

For the paste.
65g unsalted softened butter ; 140g good quality plain flour ; pinch of salt ; 45g sifted icing sugar ; 1/2 tsp baking powder ; 2 egg yolks ; 2 tbsp ice cold water.
Method.
Rub the butter into the flour salt and baking powder , mix in the icing sugar.
Beat together the egg yolks and water and add to the dry mix enough to bring it together , dont make it too wet or it will be difficult to work.
Chill this paste for a couple of hours. Better yet , make it the day before you want to use it and pop it in the fridge.

Here's a filling to use to make a really good clafouti , its better than the clafouti batter. (It's a better batter ;-))

50g unsalted butter ; 50g icing sugar ; 50g ground almonds ; 1 egg ; 1 tbsp double cream and mix to a thick batter.
Here's a tip!
Eggwash the base of the tart and dust with semolina. This absorbs the liquid and stops the bottom getting soggy!
Nothing worse than a soggy bottom!!
Try studding the mix with blueberries. Cor!!
Bake this at 180c for half an hour. the result is a nice sweet crisp case with a soft nutty filling and of course whatever you add to the batter. Hey, scatter a few flaked almonds on it! Scoop out some passionfruit and cover with the batter! Take it away!