Sweet Flan Pastry

This is the basic recipe for sweet flan pastry, it is the very best pastry to use for baking sweet flans with a pastry base. Any leftovers can make superb jam tarts or turnovers.

Ingredients
4oz/110g plain flour
pinch salt
1oz/28g castor sugar
1 medium size egg yolk
1 teaspoon cold water
2oz/55g diced butter at room temperature

Method
1 Place a sieve over a large mixing bowl.
2 Spoon in the flour and the salt.
3 Shake the flour and salt into the mixing bowl.
4 Add the butter.
5 Using the tips of the fingers only rub the butter into the flour until the mixture resembles fine breadcrumbs.
6 Add the sugar.
7 Stir in the sugar.
8 Make a well in the centre of the breadcrumb mixture.
9 Pour the egg yolk into the well.
10 Draw the breadcrumb mixture into the egg yolk with your fingers.
11 The dough should be pliable, but neither sticky or dry. Add a little water if the dough is dry.
12 Wrap the pastry in cling film and rest in the fridge before using.

Notes
This pastry can be frozen at -18 degrees centigrade for a month. To defrost leave it in the fridge overnight or at room temperature for a couple of hours.