Sweet Shortcrust Pastry (Pâte Sucrée)

Mix the dry ingredients:

• In a large bowl, combine the flour, sugar, and salt.

Rub in the butter:

• Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.

• Alternatively, use a food processor and pulse a few times.

Add egg yolk and water:

• Mix in the egg yolk.

• Add cold water one tablespoon at a time and gently mix until the dough comes together. Avoid overworking it.

Chill the dough:

• Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes.

Roll and use:

• Roll out on a lightly floured surface to about 3mm thickness.

• Line your tart tin and chill for another 10 minutes before baking.

Blind bake (for pre-baking):

• Preheat the oven to 180°C (350°F).

• Line with baking paper and add weights or dried beans.

• Bake for 15 minutes, then remove weights and bake for another 5–10 minutes until lightly golden.