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Prep: 15 minutes (plus 20 minutes chilling time)
Cook: 75 minutes
Option extras, to serve:
Use thawed, frozen shortcrust pastry instead. It comes in 500g blocks so you will only need to use two-thirds of the block. The leftover pastry can be wrapped in cling film or baking paper and stored in the fridge for two days before using. Roll out the pastry on a lightly floured surface and use to line the tart tin as below.
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