date:May 20, 2014
and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until a dough forms. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 10 minutes to rest.
2. Roll pastry out between 2 sheets of baking paper to 3mm-thick disc. Line a 25cm round fluted tart tin with removable base. Use a knife to trim the edge. Place in the fridge for 30 minutes to chill.
3. Meanwhile,