Simple shortcrust pastry

250g Plain Flour
75g Pure Icing Sugar
125g Unsalted Butter
1 Whole egg
1/4tsp. Vanilla essence

Have a 20cm round tart tin ready to line, keep it chilled in the fridge if you prefer.
Weigh up all the dry ingredients, place into a bowl in the fridge.
Cut the butter into small dice (all the same size works best) and keep in the fridge.
Rub the butter into the flour with the tips of your fingers until crumbly (don’t worry If a few small butter lumps remain in the mixture.)
Using a folk stir in the egg and vanilla just until the pastry comes together.
Pat into a small round flat disk, do not work the dough at all, and just bring it together gentry.
Wrap in cling film and rest in the fridge for 30min or overnight.
Roll out the pastry between two pieces of baking powder till 5mm thick. If the pastry becomes a little soft you can always place it in the fridge for 10min at this stage.
Line the 20cm round tart tin, using flour to lightly push it into the corners and trim off any excess with a sharp knife.
At this point if you have the time, rest the lined tart once more. If you don’t want to make your tart today just wrap and keep it in the freezer for up to a month.
To Bake, preheat your oven to 160c
Place baking paper into the tin and pour in rice or beans.
Par bake for 30min or until light and golden.
Now you are ready to make, fill and bake your favourite tart!

At this stage, if the bottom of your tart is still a little undercooked just take out the beans and bake for a further 10min.

If you have a few cracks then make slurry with some leftover pastry and water and patch up and cracks or holes.