From Cherrapeño
Adapted from Baking: From My Home to Yours by Dorie Greenspan
8oz plain flour
2oz icing sugar
4oz butter, cut into cubes
pinch salt
1 large egg yolk
Using
a food processor, blend the flour, icing sugar and pinch of salt with
the cubes of butter until it resembles fine breadcrumbs. Add the egg
yolk and pulse gently until the pastry comes together. If the pastry is
not binding properly, your egg yolk may not have been big enough, so
add a little water or milk, a teaspoon at a time until it does come
together.
Turn out onto a lightly floured work surface and roll
it out to fit your tart tin. I like to prick the pastry lightly with a fork.
Freeze the crust for at least 30 minutes
before baking.
Preheat the oven to 375ºF. Butter the shiny side
of a piece of foil and put it buttered side down on the pastry, bake
for about 15 minutes. Remove the foil and bake for a further 10 minutes
until nicely browned.
Note: Dorie recommends pressing the dough
evenly into the tin - I prefer rolling the pastry out with a rolling
pin, as I get a more even sheet.