Ishbel, the plate disappeared in no time. The pastry recipe couldn't possibly be easier and is so light. Real melt in the mouth stuff. No idea why it works so well as it breaks lots of rules: made in a food processor, no lard (the original recipe calls for lard but I never use lard for anything), rolled out straight away with no resting in the fridge... The dough is surprisingly (alarmingly!) soft but never cracks when you roll it. The original recipe is from Rick Stein but altered to avoid the use of lard. I have a very rich recipe for sweet pastry from a Scottish recipe book, but for most purposes use this:
Place 225 g of flour, large pinch of salt and 130 g of roughly chopped butter straight from the fridge in a food processor. Whizz till evenly mixed and you can't see any lumps of butter. My Magimix goes so fast and the blade is still so sharp that by the time I think it might be done, it doesn't look so much like breadcrumbs as slightly yellow flour. Leave the machine running and pour in 2-3 tablespoons of ice-cold water. Leave the machine running till it forms one or two large lumps in the bowl. Turn onto an extremely well floured surface, knead into a single ball and roll out as required.
I've never made lemon curd tarts before but will definitely give them a go. I love lemon curd...