Place flan tin on an oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake, uncovered, for 15 minutes. Remove paper and beans; bake for about 10 minutes or until browned lightly.

Blend or process the flour, icing sugar, ground almonds and butter until crumbly. Add the egg yolk and the water; process until combined. Knead dough on floured surface until smooth. Wrap in plastic wrap, refrigerate for 30 minutes.

Notes

Pastry can be made up to two days ahead. It can be stored in the refrigerator or frozen for two months. Don't overcook the filling; the custard should feel firm around the outside of the tart but still a bit wobbly in the middle, it will set as the tart cools.