Sweet Shortcrust Pastry

Place the flour and icing sugar in a bowl and pop in the freezer for half an hour.

Tip your flour and icing sugar into the bowl of a food processor and blitz for a moment.

Add the butter and blitz until you have a coarse sand-like texture.

Add the egg and blitz for a moment more, then tip the mixture out onto a work surface and bring together with the palm of your hand, working it until you have a lovely, smooth disc of dough.

Divide into two, shape into discs and cover both with plastic wrap.

Place in the fridge to rest for at least 30 minutes, then on a lightly dusted work surface, roll your pastry until about 5mm thick and drape into a loose-bottomed tart tin.

Return to the fridge for another half an hour before blind baking.

You could freeze one disc of dough at this point or even better roll it out and line a tart tin then freeze it.