Basic Sweet Pastry

• 3½ oz / 100 g butter, softened
• 2 oz / 60

Cream the butter and sugar together until light. Slowly add the egg and then the flour and salt. Lightly work the mixture together until it binds to a dough. Cover and refrigerate for at least 1 hour before use.

To make a tart to serve six, roll out the pastry to about ⅛ in /