Crème fraîche shortbread crust
Well I’ve never been to France, but you know I love the baking
and this vanilla-flecked crème fraîche–kissed très tender
Frenchy dough is c’est chic. The dough bakes crisp, shortbread- like
and impervious to (99.9 per cent of) leakages. It’s my crust
of choice for the Vanilla malted milk custard tart (page 122) and
Christmas fruit mince pies (page 119).

Put the flour, butter, icing sugar and salt into the bowl of a food
processor. Pulse the mix until it looks like flossy almond meal. Ensure
there are no buttery lumps.

In a warm kitchen, pop it in the fridge for a 30-minute chill before the next
step. The mix can quickly become a pat of dough just from the warmth of
whizzing.

Pulsing is better than a continuous whiz, which creates friction (warmth),
softening the butter.

Lightly stir the egg yolk, crème fraîche and vanilla together and then
add to the mix. Pulse again until the mix forms pebbly clumps with no
dry streaks. Turn the dough out onto a lightly floured surface and gently
form into a fat disc. The dough should feel like cool playdough. Wrap in
plastic, then form into a 2 cm (¾ in) flatter disc, gently clasping the sides
to remove any cracks. Chill in the fridge for at least 1 hour before rolling.

If chilling overnight, ensure the dough is pliable before rolling.

This dough softens quickly and will only need 10 minutes out of the fridge
before it’s good to dough.

Place the dough disc on a lightly floured work surface. Press it out
a little with the palm of your hand to ease it into the start of rolling.

This helps to prevent large cracks. Give the dough one or two short
pressured rolls with the pin before lifting and moving the dough
90 degrees, making the rolls longer as the dough circle widens. Dust
underneath the dough at regular intervals to prevent sticking.

Keeps For 3 days refrigerated then up

to 3 months frozen.

Makes Approximately 480 g (1 lb

1 oz) for one 23 cm (9 in) round
× 5 cm (2 in) deep tart tin, plus
extra in case you need it. Make
double for 24 Christmas fruit mince
pies/8 individual tart tins 10 cm (4 in)
in diameter.

Takes 20 minutes to make and 1 hour

to rest before rolling. Freeze before
blind baking.
230 g (8 oz) plain (all-purpose)
flour
130 g (4½ oz) unsalted butter,
fridge cold and chopped into
small cubes
60 g (2 oz) icing (confectioners’)
sugar
2 g (¹⁄₁₆oz/¼ teaspoon) fine
sea salt
20 g (¾ oz) egg yolk (from
approx. 1 egg)
50 g (1¾ oz) crème fraîche
5 g (⅛ oz/½ teaspoon) vanilla
paste