| Component | Ingredients (Metric) | Method Highlights | |-----------|----------------------|-------------------| | | 200 g pastry flour, 120 g cold butter, 30 g icing sugar, 1 large egg yolk, 2 Tbsp ice water | Rub butter into flour until pea‑size crumbs; add sugar, egg yolk, water; chill 30 min | | Filling | (varies) | Specific steps per recipe (see below) | | Finishing | (glaze, garnish) | Brush, dust, or drizzle as directed |

All recipes are original, tested in a 2‑person home kitchen, and calibrated for a 9‑inch tart pan (standard). Adjustments for larger pans are noted in the “Scalability” column.

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