German Pastry for Tart or Flan Cases

• 1 lb (450 g) plain flour
• 5 oz (150

This is a pastry that deep freezes very well. Flan cases baked and then deep frozen ready for use can be very handy.

Sift the flour into a mixing basin, add the sugar and the butter cut in pieces. Rub in the butter, just enough to blend into the mixture, then add the egg and knead by hand to a smooth dough. Cover and place in the refrigerator for 30 minutes.

Divide the dough int