Make this quantity when a recipe states 225 g (8 oz) short crust pastry.
225 g (8 oz) plain flour
½ teaspoon salt
100 g (4 oz) fat [50 g (2 oz) butter; 50 g (2 oz) lard]
1 egg yolk, beaten
ice-cold water
Sift the flour and salt. Rub the fat into the flour with finger tips until the mixture is like fine breadcrumbs. Add the egg yolk and mix well. If the mixture is too stiff add a tablespoonful of the cold water. Roll out and use as required.
NOTE: There is no glazing on fruit tarts.They are usually dusted with castor sugar or icing sugar.