If you can make Scottish shortbread, you can make this crust. All you do is pack the crumbly mixture into the base of a pan and, voila! instant tart base. The texture is rather delicate so be careful when transporting a tart made with this base.

1 cup (140g) all-purpose flour

2 tablespoons brown sugar, lightly packed

2 tablespoons sugar

2 tablespoons cornstarch

Large pinch salt

1/2 cup (55g) cold unsalted butter, cut into small cubes

1. In a medium-size bowl, whisk together dry ingredients and chill for about 20 minutes. Place dry ingredients into work bowl of a food processor and toss in cold butter cubes. Pulse on and off until butter breaks down to the size of small peas (alternatively, toss chilled butter cubes into your bowl of chilled ingredients and mix on medium-high speed with an electric mixer until butter pieces are no larger than small peas).
2. Immediately transfer crumbly dough into a lightly buttered 9-inch (23 cm) springform pan and press it into a flat disk (a flat potato masher or bottom of a glass can help you even out the surface). Chill until firm (at least 30 minutes).
3. Preheat oven to 350 degrees F (180 C). Bake chilled crust in middle position of your oven until it just begins to colour, about 20 minutes. Remove from oven and let cool to room temperature before filling.