Savoury Tarts

Shortcrust Pastry

• 85 g (3 oz ) cold unsalted butter, cut into small pieces, plus extra for greasing
• 175 g

1. To make the pastry, rub the butter into the flour until the consistency of fine breadcrumb, then stir in the salt, whole egg and a splash or two of water and bring together with your fingers. Knead lightly to form into a ball of dough, then wrap in clingfilm and leave to rest for 10-15 minutes in the fridge. (Alternatively, make the dough in a food processor.)