The raw dough can be made in advance and chilled, or frozen.
Makes approx. 250g pastry
140g plain flour
30g icing sugar
75g chilled butter, cut into small pieces
1 egg yolk
the butter with the flour until you have a texture similar to fine bread-
crumbs. Add the egg yolk and mix until the ingredients more or less come
together. If the pastry looks too dry add a tiny splash of milk or water.
Shape into a ball, flatten slightly, wrap in clingfilm and chill in the fridge for
a minimum of an hour.
When you are ready, grate the pastry (it can be quite hard) on a coarse
grater and press it evenly around the edges and base of the tart tin to a
thickness of 3-5mm. Prick the base and rest in the fridge for 30 minutes.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7. Bake the tart shell in the
top shelf of the oven for 10-15 minutes until light brown. Remove and cool
on a rack.
