Pâte brisée sucrée

• 250 g (9½ oz/2 cups) plain (all-purpose) flour, plus extra to dust
• 170

For the pastry, sift the flour into a large bowl and make a well in the centre. Put the butter, sugar and salt into the well and gradually start to rub the flour into the butter using your fingertips, until the texture is like fine breadcrumbs. Make a well in the centre and break the eggs into the well. Use your fingertips to mix again and form a soft dough. Mould the dough into a ball, wrap in