Basic Short Crust
Makes enough for one tart tin with a removable bottom, approximately 10 inch in diameter.
Or a rectangular tart tin with a removable bottom, approximately 12 inches long.
Or 6-8 mini tart tins.
Pile the flour and salt onto a clean work surface and make a well in the center. Add the egg and butter cubes to the well. Mix everything together using an offset spatula, bench scraper or pastry cutter. Mix in 2-3 tablespoons of water, enough for dough to hold together when pinched, and quickly knead with hands to form a smooth dough. Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 1 hour and preferably overnight before rolling out. Dough can be refrigerated for up to 3 days or frozen, in a resealable plastic bag, for up to 3 months; thaw overnight in the refrigerator before using.