Ingredients

• 125gWestern Star Unsalted Butter, chilled
• 1½cups plain flour
• ¼ cup icing sugar
• 1-2tablespoons iced waer

Method

• Process flour, butter and sugar in a food processor until mixture resembles breadrumbs. Add water and pulse until dough begins to come together into a ball, do not overmix.
• Scoop mixture into a plastic freezer bag and gently press into a smooth disc. Refrigerate for 15-20 minutes.
• Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Line a loose based 24cm flan tin with pastry, trimming the excess. Prick base with a fork and push a large sheet of foil into the pastry shell, pressing it up and over the sides.
• Bake pastry at 190°C for 15 minutes. Remove foil and bake for a further 10 minutes until crisp and golden. Cool, then use as required.
• Hints: Don't overwork the pastry in the food processor, this develops the gluten in the flour producing tough pastry.If there are holes in the pastry when lining the tin, use a little excess pastry to patch them up.When using a recipe that requires a baked filling, remove the pastry after the first 15 minutes of baking, remove the foil and cool, then fill and bake until filling sets. Never fill a hot pastry shell. This pastry recipe can be used to line 4 x 12cm individual tart tins. Bake for 10 minutes, remove foil and bake for a further 5 minutes until crisp and golden.