Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...

Preheat your oven to 180°C and grease and flour an 8inch flan tin. It is easiest to use a loose based tin. To make the pastry rub the butter into the flour and nutmeg until it looks like rough ...

Preheat the oven to 180°C. Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes. Make the frangipane.

Or all three. Equipment and preparation: you will need a 23cm/9in fluted flan tin, 3cm/1¼in deep and baking beans. For the pastry, put flour and icing sugar in a large bowl and rub in the butter ...