Pâte à foncer fine (Fine Lining Pastry, for Special Flans and Fruit Tarts)

Ingredients

• 500 grammes sifted flour
• 10 grammes salt
• 50 grammes caster sugar
• 1 egg
• 300 grammes butter
• 1 and a half décilitres water

Instructions

1. Spread the sifted flour in a ring on the table.
2. Gather the salt, sugar, egg and well-worked butter in the middle and amalgamate them first.
3. Incorporate the flour little by little.
4. Fraise twice and gather the paste into a ball.
5. Keep it cool, wrapped, until it is used.