Tarte aux Quetsches

For the Pastry

• 10 oz (300 g) wheat flour, sifted
• 5 oz (150

Put the flour into a large bowl, make a well in the centre, add the butter, salt, sugar and egg. Mix with your fingertips until well amalgamated and roll into a ball. Knead on a floured board until smooth. Wrap in a floured cloth and refrigerate for a couple of hours.

When the pastry is well rested, roll it out on a floured board to an approximate thickness of