Pastry Cases for 8-inch Tarts and Flans

• 8 oz/225 g plain white flour
• ¼ pt/150

Place the flour in a bowl, make a well in the centre, pour in the boiling water, and use a knife or spatula to form into a firm dough. (A little more water or flour may be required, depending on the absorbency of the flour.)

Turn onto a floured board, knead, and pat out on a layer of dry flour to form a disc about 6 inches in diameter, with a thick rim. Pinch the rim up to form vertical