This pastry has a lovely crispness and is fairly easy to work with. It can be kept in the fridge for a week or in the freezer for up to 3 months. Leave out the sugar if you are making a savoury tart.
MAKES ABOUT 400G
250g plain flour
125g butter, cut into small pieces and slightly softened
1 medium egg
1 tsp caster sugar (optional)
½ tsp fine sea salt
40ml cold water
Heap the flour on a clean work surface, make a well in the middle and add the butter, egg, sugar and salt. With your fingertips, mix and cream the ingredients in the well.
Now, little by little, draw the flour into the centre and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
Using the palm of your hand, push the dough away from you 4 or 5 times until it is completely smooth. Roll the pastry into a ball, wrap in cling film and refrigerate until ready to use.