Sweet Short Pastry

This will make more pastry than is required for a single tart. The extra can be frozen or refrigerated for later use. Cover carefully and refrigerate for up to three days or freeze for two to three months.

Ingredients

• 100 g butter
• ½ cup sugar
• 1 egg
• 1 cup plain flour
• 1 cup self-raising flour

Method

Soften but do not melt the butter; add the sugar and egg then beat until well combined. Stir in the unsifted flours and mix well to form a dough. If too dry, add a little (teaspoon by teaspoon) milk. If too soft to work with, refrigerate rather than adding more flour.

Roll the pastry out on a lightly floured board before trimming to a round 3-4 cm larger than the tin to be used.