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24
small tarts or 1 x 26 cm fluted tart tinsEasy
Published 2010
Place the flour, butter, icing sugar and salt into the bowl of a food processor. Pulse together until you achieve a coarse bread crumb consistency. Add the egg yolk and water and pulse just until the dough comes together. You may need to add a little bit of extra water.
Remove from the bowl and shape into a smooth disc. Wrap in cling film and chill in the fri