Makes about 240g pastry, for a 18-20 cm pan.
125g plain flour
62g butter, cubed, slightly softened
1/2 of one beaten egg
1/2 tsp fine sugar
1/4 tsp fine salt
20ml cold milk
This flan pastry is less delicate but crispier than the usual pate brisee, most suitable for a pastry newbie like me.
Instead of the usual butter and flour rubbing process, heap the flour in a deep bowl. Creating a hollow in the center of the flour which holds the butter, egg, sugar and salt. Using a pair of chopsticks, cream and mix all the ingredients in the hollow.
Next gradually draw the surrounding flour to the wet portion. It should end up a grainy mound of pastry base.
Finally, add cold milk and mix to hold the dough together.
Use the palm , stretch and flatten the dough until it is smooth.
Gather the dough together again into a ball, wrap and chill until ready to use.
This amount of pastry is sufficient for a pan of about 20 cm in diameter .
Credits : Adapted from Michel Roux's 'Pastry Savoury and Sweet '