French Tart Pastry

Maida heatter

Fit bowl of food processor with the metal blade.

Add in the flour , sugar , salt , and butter.

Process on / off for 10 seconds until the mixture resembles coarse meal.

Add the egg and water to a small bowl.

Beat to mix.

Through the feed tube , add the egg / water mixture and continue to process briefly only until the mixture barely holds together.

Turn mixture out onto a large unfloured board or smooth work surface.

Knead briefly until the mixture is smooth and holds together.

Press the mixture together to form a ball.

Smooth the sides and flour it lightly.

Unless the kitchen is terribly hot , or unless you have handled the mixture too much , it is not necessary to refrigerate this before using.

If you must , refrigerate it for only about an hour or less.

If it is refrigerated too long it will crack when you roll it out.

Roll out and fit into tart pan.

unsifted all-purpose flour, sugar, salt, unsalted butter, egg, ice water