Tarts with heart

175g plain flour
85g butter, cut into cubes
1 egg yolk
2 tbsp cold water
pinch of salt

By hand

1. Sift the flour and salt into a bowl and add the butter. With the tips of your fingers, rub the butter into the flour until it looks like coarse breadcrumbs.
2. Mix the yolk with the water, and add to the flour mixture.
3. Bring together with your hands and form into a thick round. Different flours absorb moisture at different rates, so you may need a little more or a little less water. The pastry should hold together but not be too soft.

In a food processor

1. Tip the flour, salt and butter into the bowl of a food processor and pulse until the mixture resembles breadcrumbs.
2. Mix the yolk and water and add to the flour. Pulse again, just until the mixture looks soft and will come together.
3. Tip out onto a surface and bring together to form a thick round.

Lining the tin

1. For home-made or ready-made pastry, flour a work surface and roll out the pastry so it is just large enough to line the dish.
2. Gently lift it off the surface with a palette knife and lay one end over a rolling pin.
3. Place it evenly in the dish or tin and press the pastry into the base and sides, trimming the overhang.
4. Let the pastry rest for at least 20 minutes in the fridge. You can also freeze it at this stage for use later.

Blind baking

1. Preheat the oven to 200C/400F/gas mark 6.
2. Line the chilled pastry case with a sheet of greaseproof paper or parchment, and some baking beans.
3. Bake for 8-10 minutes or until the pastry is set and has turned a light golden colour. Remove the paper and beans. Your case is now ready for filling.