After discovered by another good recipe of shortcrust pastry which is from 孟老师, I think I would stick on it for all my pastry making from now. Previously I was using chef Lesley Water's recipe which contains no egg whites in the pastry but only egg yolk that produce a very crumbly but absolutely fragrant texture.
For the 孟老师 recipe which consist of egg white and yolk that produce harden and stable base which can be hold all kind of sweet or savoury fillings. For this new recipe I don't have to worry about it will fall apart when doing the cutting as it is not fragile as crumbly texture. Seems like the egg white do a good job in the pastry.
Ingredients for a pastry fit 28 cm tart pan
330g plain flour
70g sugar powder
1/2 teaspoon salt
70g whole beaten eggs
160g cold butter (cut into small chunk)
For the almond fillings
130g caster sugar
3 large eggs
1 teaspoon vanilla extract
285g ground almond
50g plain flour
some blackcurrant jam
some fresh blueberries
For the pastry, mix the flour, sugar powder and salt in a food processor until combine. Add the butter and pulse the food processor in few times until everything become fine bread crumbs. Add in the beaten egg and pulse again for few times until it almost come to a dough. Take out the dough and flatten it to become a round disc. Cling wrap it and chill in the fridge at least 1 hour before use.
For the almond fillings, mix the butter and sugar in a food processor until well blended. Add in eggs one at a time and pulse again until well blended then mix in the vanilla extract.
Add the flour and the ground almond and pulse the food processor until everything combine and become a thick paste.
Line the chilled pastry onto a tart pan. Spread some jam on the tart base then layer all the almond fillings onto the pastry. Arrange some blueberries on the top and chill for an hour before bake.
Bake the tart in an 180C preheated oven for about an hour. After bake, let it completely cool down on a wire rack before serving.