This is a rich pastry ideal for making desserts and small pastry cases. As it contains egg yolk it is softer and more crumbly to handle than shortcrust. Don’t worry it breaks when lining a flan tin, it is easily patched together with the extra pastry and the warmth of your hand.
Sift the flour and icing sugar into a large mixing bowl.
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)
Make a well in the centre of the flour mixture, beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together.
If the mixture is crumbly, add a drop more water to make a soft pliable dough.
Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge. This will be sufficient pastry to line a 18-20cm round tart tin.
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