Name: Rich Flan Crust
Yield: Makes 100 g (4 oz) pastry
Ingredients: 1 egg yolk; 25 g/1 oz sifted icing sugar; 1 tablespoon water; 100 g/4 oz plain flour; pinch salt; 50 g/2 oz butter

Preparation info

Makes
100 g
pastry

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

A rich shortcrust pastry keeps its shape well when baked. If made with butter and stored in a lidded tin when quite cold it will keep well for several days. In summer you can bake several flan cases and keep them ready to fill and serve with summer fruits.

Ingredients

100 g/4 oz plain flour
pinch salt
50

Method

Sift the flour and salt into a mixing basin. Add the butter cut in pieces and rub into the mixture. Add the sifted icing sugar and mix through the ingredients. Blend the egg yolk and water and using a fork stir into the contents of the mixing basin. Mix to a rough dough, then turn out on to a lightly floured surface and knead for a moment until smooth.

Place the dough in a polythene bag