BASIC SHORTCRUST PASTRY

This Weekend

Serves

Makes enough to line a 28cm round tart tin

Preparation

10 min plus 50 minutes chilling time time

Cook

30 - 40 min

Ingredients

	240g plain flour
	pinch salt
	160g unsalted butter, chilled, cut into cubes
	1 egg yolk
	¼ cup chilled water

Instructions

1.	Blitz the flour, salt and butter in a food processor to a coarse crumb (or put into a bowl and use two knives to do the same thing).
2.	Beat the egg yolk with the water and drizzle over the flour.
3.	Blitz again briefly until just starting to clump, then tip onto a clean bench and bring together with your hands into a disc.
4.	Cover with plastic wrap and refrigerate for at least 20 minutes.
5.	On a well-floured bench roll out the pastry in one direction, make a quarter turn and roll again.
6.	Repeat until it’s about 3mm thick. Carefully transfer to a tart tin, press it in and trim the edges.
7.	Chill for at least 30 minutes or wrap and freeze.
8.	Preheat the oven to 170°C. Line the tart case with baking paper and fill with ceramic beans or rice or beans used for drying.
9.	Bake for 15 minutes until the sides are set.
10.	Remove the beans and baking paper, prick the base of the pastry with a fork and return to the oven until just cooked, approximately 15-20 minutes.
11.	Remove from the oven.
12.	Fill the tart with the filling or, once cool, put into an airtight container for up to one day.

Recipes & food styling Ginny Grant / Photography Aaron McLean Styling Fiona Lascelles

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