BASIC SHORTCRUST PASTRY

This is a very good recipe. It's very light and flaky. Make sure you let it cool down before adding the filling and putting it back in the oven.

INGREDIENTS:

2 cups (300g) plain (all-purpose) flour

180 g unsalted butter, chilled and cut into cubes

1/4 tsp table salt

1 egg yolk

2-3 tablespoons iced water

METHOD

Step 1: Place the flour, butter and salt in a food processor and process in short bursts until the mixture resembles fine breadcrumbs.

Step 2: While the motor is running, add the egg yolk and water until the dough just comes together.

Turn the dough out onto a lightly floured surface, gently bring together to form a ball and flatten into a disc shape.

Cover in plastic wrap and refrigerate for 1 hour.

Step 3: Preheat oven to 180C.

Roll the dough out between 2 sheets of non-stick baking paper to 3mm thick.

Line a lightly greased loose-bottomed tart tin with the pastry.

Trim the edges and prick the base with a fork.

Refrigerate for 30 minutes.

Step 4: Line the pastry case with non-stick baking paper and fill with baking weights or rice.

Bake for 15 minutes, remove the paper and weights or rice.

Cook for a further 10 minutes or until the pastry is golden.

Allow to cool in the tin before adding the filling.