125g unsalted butter, chilled, finely chopped
1 egg, chilled
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Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
Variations: Cornmeal pastry - Follow basic pastry recipe, reducing plain flour to 200g and adding 50g fine polenta with the flour. Sweet pastry - Follow basic pastry recipe, adding 80g sifted icing sugar with the flour and replacing egg with 2 egg yolks. Parmesan pastry - Follow basic pastry recipe, adding 50g finely grated parmesan with the flour.