Dessert pastry

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.