300g unsalted butter
200 g castor sugar
For the pastry
Place all the ingredients in a food processor and pulse until incorporated. Be careful you don’t over work the pastry.
Remove from the bowl and wrap in cling film and let rest in the fridge for 30 min.
When rested, roll out with a rolling pin and line a
tart case. Rest this in the fridge again for a further
30 minutes. Bake in a moderate oven (190) for about