Sweet Pastry Ingredients

200g / 7oz plain flour (all-purpose) 125g /4oz butter, unsalted 50g / 20z castor sugar 1 egg Pinch salt

Instructions

Rub the butter, flour and the salt together until you have a bread crumb texture, making sure that you can still see some small lumps of butter at the end of the rubbing in process. Crack the egg into a bowl and then add the sugar and lightly mix. Add the egg and sugar mix to the flour and butter and then, using the palm of your hand, bring this mixture together to form a dough. Make sure you don't over work the dough at this stage. Next, flatten out the pastry to form a disk about 1cm thick. Cling film the pastry and place into the fridge to rest. Once the pastry has had time to rest, remove from the fridge, and line a 20cm pastry ring with it, making sure you push the pastry into all the edges. It is up to you if you trim the edge of the pastry before or after you cook the tart. Once you have lined the case, pop it into the fridge to rest. Resting will help it to avoid shrinking. With this recipe you do not need to precook the case before filling, so you are now ready to fill the case.