200 g (8 oz) flour
125 g (5 oz) salted butter
1 egg yolk
40 g (2 oz) caster sugar
This pastry has a bit more fat (the egg yolk also adds fat) and is bit more crumbly than the basic recipe on the previous page. Cream fat, sugar and yolk, and quickly work in flour and, if necessary, sufficient water to form a stiff paste.
Wrap the dough in clingfilm and leave it to rest in the fridge for at least 30 minutes before using.