Pâte Sucrée

200g plain flour (sifted)
75g caster sugar
75g unsalted butter (at room temp)
2 medium yolks
1/2 teaspoon vanilla essence
2-3 iced water
a pinch of salt

This makes 400g pastry, enough for a 25cm diameter tart tin, or 6 smaller 9cm tins.

Blend the sugar, butter, egg yolks & vanilla in a mixer until smooth. Add the iced water & reblend.

Now add the flour & a pinch of salt & blitz again just until it's all combined.

Put the dough on a lightly floured board and knead gently. It really doesn't need much.

Then pop it in some cling film & freeze for 30mins or more.

When you need it, let it get back to room temp before rolling out.

Sounds a flaff, but it's really easy & works every time. Honest.

This came from a great book called "TARTS" written by Maxine Clark. It's got great step by step photographs for all types of pastry.

I'll find the details and stick a link HERE...