Damien’s Pâte Sucrée

• 30 g pure icing sugar, sifted
• 1 egg yolk plus sufficient iced water to make 60

With the addition of a little sugar and enriched with an egg yolk, the Pâte Brisée recipe will produce a crunchy crust that provides the balance of texture needed in a berry tart filled with a rich pastry cream.

In a small bowl, combine the icing sugar with the egg yolk and water. Sift the flour and salt onto a work surface. Scatter the butter over the flour and toss together using a