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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