Emil Eshardt-Nielsen, chef at the dessert bar WinterSpring, shares this recipe for a delicate, seasonal tart, which is a perfect snack for that when you are not quite hungry, but need something in between meals.
Blitz the flour, sugar and salt in a food processor to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Whisk the egg with 15ml water, then gradually add to the flour, pulsing until it comes together as a dough. Chill for 14 hours.