Makes enough for 11″ tart
- 225g plain flour, sieved
- 110g unsalted butter
- 80g castor sugar
- 1 large egg, beaten
- A small amount of egg for glaze
Cream the butter and sugar together until it turns light in colour. Slowly beat in the egg. Fold in the flour until you have a smooth paste. The more you knead the tighter the paste will become, so don’t knead too much!
Flour your hands. Form the paste into a cylinder, and wrap in cling film or parchment. Chill for at least 30 minutes. The longer you leave it the easier it is to work, so it’s a perfect item to make the day before. If you try to work it as soon as you’ve made it, you’ll end up chucking it in the bin and going to Tesco!
Remove the paste from the paper and slice off 1cm pieces of paste. Place these in the tin overlapping slightly. Press the overlaps gently into place, until you have completely covered your tin. Chill for at least 15 minutes, whilst pre-heating your oven to 200°C/Gas mark 6.
Now you’ll need to bake it blind. You can buy the ceramic beans, but they’re a waste of money. Use dried lentils, beans, or uncooked rice instead. You can use it over and over again, but let it cool completely before putting it into a sealed container, otherwise it whiffs!
Lightly prick your case, then using oven proof cling film, put two layers into your case with an overlap of an inch all round. If you use parchment, make sure it fits snugly, including up the sides. Fill the case with beans and bake for approx 10 minutes, dependent on the efficiency of your oven. You want a nice rich golden brown on the overlapping paste, as this will indicate when the paste is part baked.
As soon as you can handle the beans, remove them from your case then glaze with your prepped egg, and return to the oven for a further minute. At this point slice off the excess paste with a very sharp knife. Try to slice from the inside of the case as this reduces the possibility of breaking the case.
Now all you need to do is fill it with something delicious! Girl pie, anyone?