500g plain flour
250g unsalted butter
200g sugar
4 whole eggs

1. Soften the butter and mix with the flour and sugar by hand.
2. Gradually add 3 of the eggs until everything is bound together.
3. Rest in fridge.
4. Roll out half of your pastry on a floured bench to the thickness of a pound coin and place in a tart case 25cm in diameter and 4cm in height.
5. Leave to rest in the fridge for an hour and place baking paper over the pastry, filling with baking beans.
6. Bake in the oven for 20 minutes at 170 degrees.
7. Remove the baking beans and baking paper and bake for a further 20 minutes.
8. Whisk the remaining egg to make the egg wash and using a pastry brush, egg wash the tart case and bake for 3 minutes more.
9. Cool.