To make 2 * 30cm/12 inch tarts
250g / 9oz butter
200g / 7oz icing sugar
pinch of salt
500g / just over 1 pound flour
4 egg yolks
4 tbs cold milk/water
By hand or in food processor - cream together the butter, sugar and salt and then rub or pulse in the flour and egg yolks. When this looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape with the minimum amount of movement.
Roll out the pastry into a lare, short sausage shape, wrap it in cling-wrap and place in the fridge for at least an hour.
Slice off slivers of pastry lengthways around 5mm/1/8 inch thick. Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw, Them push the pieces together, level out, then tidy up the sides by pushing with your thumb. Clean off the excess or leave it hang over. Allow it to rest for at least an hour, preferably in the freezer.
To bake: Bake tart shells for 15 mins at 180C / 350F, coloring it slightly. Once completely cooled it can be filled with uncooked fillings (i.e. chocolate tart).
With baked fillings (i.e. lemon tart) - need to blind bake tart shell first - 180C/350C for 12 mins
