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500g plain flour
250g butter, chilled and cubed
1 egg
1 egg yolk
1tbsp icing sugar
1tsp vanilla extract
1. Sift the flour and icing sugar together.
2. Rub the butter into the dry mixture until it resembles breadcrumbs.
3. Mix in the egg and yolk and the vanilla extract until the pastry comes together. If necessary, add a tablespoon of cold water.
4. Knead briefly, shape into a ball, cover with cling film and leave to rest in fridge for 30Â minutes.
5. Roll out pastry and line tin. Leave to rest in fridge for 30Â minutes.
7. Cover the pastry base with baking paper and baking beans and bake in an oven preheated to 180C for 20Â minutes.
8. Remove the paper and beans and add filling.
9. When filling is cooked cool on a wire rack before slicing.
Makes enough to line a 25cm tart tin