
Summer fruits are so divine in a tart of the lightest pastry and creamy confectioners' custard.
But to be honest, my nerves & time management aren't always up to the production of light and airy pastry and so I resort to a no-effort, impossible-to-mess-up biscuit base.
My version is just 75g / 0.31 cups of melted unsalted butter and 50g of ground almonds stirred - very gently - into 200g / 1.05 cups of sweet plain biscuits which have been bashed into crumbs with the rolling pin.
You just pile the mixture into a flan tin - I like the biscuit layer quite thick so use a 9" one - compact it down with your fingers and then shove the biscuit mixture into the fridge whilst you get on with the creamy confectioners' custard.
The only thing is - truth be told - my nerves & time management aren't always up to the production of creamy confectioners' custard, or at least an un-curdled one with no lumps!





