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350 g
Easy
By Ian McAndrew
Published 1989
This light, crumbly pastry is mainly used for flans and tartlets and will keep in the refrigerator for 4 or 5 days. If required, water can be substituted for the milk. The amount of water or milk needed will depend upon the flour used; the better the flour the more liquid.
Sieve together the flour and the salt, then rub the butter and the flour together with your fingertips. Add the egg and the milk and mix together. When they are mixed in, knead the pastry into a smooth dough, but do not overwork; the finished dough should be quite firm.
Wrap in greaseproof paper or in a polythene bag and store in the refrigerator. Allow to rest for at l