Ingredients

Steps

• Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs.
• Mix in the egg with a knife and knead on a dusted surface to form a smooth dough.
• Line a 23cm tart tin with the dough, prick the base, and chill for 30 minutes.
• Preheat the oven to 190°C.
• Bake the pastry blind using parchment and baking beans for 15 minutes, then bake briefly without weights until golden.
• Mix the filling ingredients, pour into the case, and bake for 30 minutes at 190°C.