Pâte Brisée (shortcrust pastry)

This is not a classic pâte brisée as it is make with milk and eggs instead of water, so the resulting dough id very crisp with a melting texture. Lightness of hand and speed are very important, and the whole process should not take longer than 4-5 minutes or the pastry will be tough.

1. Place the butter in a bowl. Beat with a wooden spoon to soften. Stir in the salt and egg yolk. Stir the sugar into the milk in a bowl. Pour this onto the softened butter in a thin stream, stirring constantly.

2. Sift the flour into a shallow bowl and steadily stir it into the butter mixture.

3. Mix by stirring with a wooden spoon or gently bring it together by hand in the bowl.

4. On a floured work surface, and using the palm of your hand, lightly knead the pastry just until it forms a soft, moist dough.

5. Shape the dough into a ball, flatten slightly, and wrap in cling film. Leave in the fridge to rest for at least 2 hours.

Using a food processor

This is the ideal way to make pâte brisée as it is very fast. It is important to stop the machine the moment the dough gathers into a ball.

1. Fit the metal blade into the food processor. Add the butter, salt, egg, yolk, sugar, and milk and process until you have a smooth cream. Sift the flour into a shallow bowl and then add to a food processor.

2. Process, using the pulse button, until the mixture just starts to come together. Stop as soon as the pastry had formed a ball. Wrap in cling film and refrigerate for at least two hours.

Chilling time

Although the dough is made in minutes, the recommended chilling time is very important. The resting time in the refrigerator gives the gluten in the flour a chance to relax. Effective chilling will prevent the dough from shrinking too much when it goes into the hot oven.

Rolling out and lining a tart tin

This dough is very rich and can be difficult to rill out. A well-floured surface makes the job easier but if you are new to pastry make you can roll the dough out between two large sheets of baking parchment. If you do this, make sure to life the top sheet of parchment from time to time so that it does not crease into the dough.

1. Butter a tart ring or a loose-bottomed tart tin. Place the ring on baking sheet covered with baking parchment.

2. Dust the pastry with flour and roll out evenly on a floured work surface until it is 3-5mm (1/8-¼ in) thick.

3. Slip a flexible spatula underneath now and again to prevent the pastry from sticking.

4. Carefully dust off the surplus flour with a dry pastry brush.

5. Drape the pastry halfway over the rolling pin to lift it over the tart ring

6. Dust off the surplus flour again and unroll the pastry into the tart ring.

7. Press the pastry into the bottom and up the sides of the ring.

8. Roll the rolling pin over the top of the ring to cut off the excess pastry

9. Using the fingertips, press the pastry into and up the sides of the ring.

10. Prick the base all over with a fork. Refrigerate for 30 minutes