Sweet (and Savoury) Pastry

This sweet pastry cooks to a light and crumbly texture and, of course, if you omit the icing sugar and vanilla you have an instant savoury pastry for all your flans and pies. In the Glazed Lemon Tart recipe, I use this basic recipe with the addition of lemon zest for extra taste. For a shorter pastry texture replace half of the buttter with lard.