This dough makes the perfect shell for tarts, tartlets and quiche.
250g (heaped 1¾ cups) plain (all-purpose) flour
125g (½ cup) butter, diced and slightly softened
1 medium egg
1 tsp salt
2 tsp caster (superfine) sugar
First, put the flour in a mound on a work surface (preferably marble) and make a well in the middle. Put the butter, egg, salt and sugar into the well. Using your fingertips, mix all the ingredients in the well together, then gradually draw in the flour, little by little.
Mix until all the ingredients are almost amalgamated and the pastry has a slightly sandy texture. Add 40 ml (2½ tbsp) cold water and incorporate, using your fingertips.
Knead the pastry 2 or 3 times with the heel of your hand to make it completely smooth. Roll it into a ball, wrap in cling film (plastic wrap) and rest in the fridge for 1 – 2 hours before using.