Cooking Instructions
1.
Sift the
flour (175 g)
,
sugar (10 g)
and
salt (1 pinch)
into a large mixing bowl, add the
diced butter (80 g)
to the flour and, using your fingertips, lightly rub into the flour until the mixture resembles breadcrumbs.
2.
Add roughly 2 tbsp
water (2 tbsp)
, then use a round-bladed knife to start to bring the mixture together. Add more water if needed, then finally bring the mixture together with your hands to form a smooth ball of dough (or two smooth balls if you’re creating tartlets).
3.
Wrap the pastry in cling film and rest in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6.
4.
Remove the pastry from the fridge, roll it out with a rolling pin and add to the tin.
5.
Prick the pastry base and line with greaseproof paper. Fill with baking beans and bake blind in the preheated oven for 10 minutes. Remove baking beans and cook for a further 5 minutes until the pastry case is dry.
6.
Trim off any excess pastry with a sharp knife and then fill with your chosen filling and toppings.