Claire Macdonald recipe: ginger pastry

By Xanthe Clay Published: 7:00AM GMT 18 Feb 2010

Marmalade tart Photo: LEWIS J HOUGHTON

Serves 6

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4oz/120g butter, hard from the fridge, cut into bits

5oz/150g plain flour

1tbsp icing sugar

1tsp vanilla extract

2tsp ground ginger

Whiz all the ingredients in a food processor till the mixture resembles fine crumbs.Press this mixture firmly over the base and up the sides of a 9in/22cm diameter tart tin.Cover the tin with clingfilm and put it the fridge for at least an hour.Preheat the oven to 350F/180C/gas mark 4.Bake the tart case for 20-25 minutes. The sides will slip down a bit. With a metal spoon scrape the pastry back into shape and bake for a further couple of minutes.The pastry should be pale biscuit coloured when cooked, and just pulling in from the sides of the flan dish. Cool before adding the filling.