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Roll out the pastry on a floured surface to the thickness of a pound coin (3mm) and line a 4cm deep, 20cm round loose bottom tart tin. Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes
flour
500g of all butter pastry block
3
Bake in the oven for 15 minutes, then remove the paper and baking beans. Prepare an egg wash with one of the eggs. Brush the inside of the pastry with egg wash and turn the oven down to 180ºC/Gas mark 4