This recipe is part of the story, ‘Apples and tarts: If only Eve thought of these desserts‘. The dough is used in three types of apple tarts.
250g all-purpose flour
1 pinch salt
45g caster sugar
125g cold unsalted butter, cubed
1 egg yolk
Mix the flour and salt. Add the cubes of cold butter – spread them out – and rub the butter into the flour with the fingers until the mixture is crumbly. Make a well in the mixture and add the yolk and water. Mix to a soft, smooth, pliable dough – do not overwork it. (The pastry can also be made quickly in a food processor.) Wrap in cling film and refrigerate for about 1 hour to firm it up.