SWEET PASTRY

MAKES ENOUGH FOR ONE 20–25 CM (8–10 INCH) TART, OR A DOZEN 10 CM (4 INCH) TARTS

This versatile pastry is one of the building blocks of good baking. It can be used for tarts, pies and all manner of biscuits.

400 g (14 oz) pastry flour

120 g (4¼ oz) icing (confectioners’) sugar

240 g (8½ oz) butter

a pinch of sea salt

1 egg

In a bowl, rub together the flour, icing sugar, butter and salt until the mixture resembles fine crumbs.

Add the egg and mix as little as possible to bring the dough together.

Divide into two or three manageable portions and wrap in plastic wrap. Rest the dough in the fridge for at least a few hours before using. The pastry can be made up to 2 days ahead.