This recipe draws inspiration from the pastry greats
1. For the pastry: place the flour, sugar, salt and butter in a food processor. Blitz until the mixture resembles breadcrumbs, and the biggest pieces of butter are no bigger than a pea. Add the egg and blitz again until the dough comes together. You can also do this by hand, rubbing the butter into the dry ingredients and bringing together with the egg. Refrigerate for at least two hours.
3. Bake for about 15 minutes, until the sides are beginning to turn golden. Remove the baking beans and paper, and egg-wash the tartlet bases, before returning to the oven for 5-8 minutes, until even and golden brown. Allow to cool fully.
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