date:Feb 21, 2014
Whisk together egg yolk and water. With motor running, add egg yolk mixture and process until pastry just comes together.
2. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 20 minutes.
3. Use a lightly floured rolling pin to roll out pastry on a lightly floured surface until 3mm thick. Line a shallow 23cm (base measurement) fluted tart tin with removable