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Rich Shortcrust Pastry

A recipe for a rich shortcrust pastry which i found in the november 2005 issue of the australian magazine 'table: easy family food for every day of the week'. this pastry is used in my recently posted onion and olive tart recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.

Steps

Place the flour with a pinch of salt in a food processor , add the sugar , butter , egg yolk and vanilla and pulse for 30 seconds , or until the mixture resembles breadcrumbs.
Continue processing until the mixture comes together , adding 1-2 tablespoons iced water if necessary.
Turn the dough out onto a work surface and knead lightly to form a ball , wrap in plastic wrap and chill for 15-20 minutes.
Preheat the oven to 190c , roll out the dough onto a lightly floured surface.
Wrap the pastry around a rolling pin , then unroll it carefully over the pan you are going to use for cooking your tart , press it firmly into the pan , trim off any excess and lightly prick the base with a fork.
Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes , or until the pastry is lightly browned.
Or follow the directions given in a particular recipe.
This pastry is used in my recently posted onion and olive tart recipe #14.

Ingredients

plain flour, salt, unsalted butter, caster sugar, egg yolk, vanilla essence, ice water