1.2 lb imperial margarine
2 oz’s Caster sugar
1 Dessert spoon of ground almonds if you have them
Pinch of salt
1 oz butter
Mix all together until it looks like bread crumbs; add enough cold water to bring together.
Put in refrigerator covered with saran wrap for three hours to rest.
Remove from refrigerator and roll out.
This receipe makes enough for three tarts and freezes great, so divide if not using it all for an alternate time.