300g plain flour
75g caster sugar
1 whole egg plus 1egg yolk
Pinch of salt
1. On a clean surface combine the sieved flour with the sugar, salt and diced cold butter.
2. With your fingertips, rub the diced butter to the dry ingredients until sandy in texture.
3. Make a crater in the middle of the mix and add the lightly beaten eggs.
4. With the palm of your hands gently knead the ingredients to achieve a smooth dough.
5. Form a ball and then flatten it to make a 2 cm thick circle, this will make it easier when you roll it out as the dough will be cold.
6. Wrap the dough in cling film and place it in the fridge to rest for approximately 30 minutes.
7. In the meantime, using a pastry brush, grease the sides and base of the inside of a removable base 11'' inch tart tin using melted butter (we place a disc of grease proof paper at the bottom as well to facilitate the release of the tart).
8. Take the dough from the fridge and place it on a lightly floured table surface and using a rolling pin, roll the dough to a 3.5mm thickness (or as thick as you like).
9. Using the rolling pin fold the rolled out pastry back on to it and place it over the tart tin.
10. Using some of the excess pastry, roll it in to a small ball and wrap it in cling film then use this to push the pastry to the sides and corners of the tart tin, trim the excess pastry from the sides and then place it in the fridge for a further 10 minutes before using it.
Recipe courtesy of Okemoor