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Preparing Time: 30 min
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Chill time: 30 min Bake time: 30 min
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Ingredients
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Method
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250 g plain flour or all-purpose flour
½ tsp granulated sugar
½ tsp salt, preferably fine
125 g cold butter
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Place the flour, salt and sugar in the food processor and add cold butter cut into small cubes.
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Mix until the flour and butter resemble fine bread crumbs.
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1 free range egg
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Add the egg and continue mixing.
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40 ml very cold water
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Add the cold water and continue mixing until the pastry makes the ball.
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Remove the pastry from the food processor on the lightly floured worktop and flatten to make a disc.
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Wrap in the foil and plastic wrap and refrigerate at least 30 minutes before the use. Keep refrigerated for one week and frozen up to 3 months.
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Flour lightly the worktop and roll out the pastry to a 2mm/3mm thickness
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Gently move the pastry to line a loose base tart tin. Push the pastry to fil the corners of the tin. Chill for 30 min. You can trim edges but leave them higher over the tin's edges as they shrink during baking.
Preheat the oven to 190ºC/Gas mark 5.
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Remove the pastry from the fridge, line the case with baking paper and fill with baking beans. Bake blind for 20 minutes. Remove the pastry from the oven and then remove the paper and beans. Return the case into the oven and bake another 10 min.
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Cool before you fill it with your favourite fillings.
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