Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans.Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. If the pastry has cracked at all, simply press it together to seal. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim.Gently fold the pastry surrounding the tin base in towards the centre.

As you are rolling out, turn the pastry by turning the paper. Roll out the pastry, still on the base, until it meets the circle mark. Place the pastry ball in the centre of the tin base and flatten it out slightly.

Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base. Remove the base from the tart tin and lay it on the paper. Lay a piece of parchment paper on the work surface.Grease a 23cm/9in loose-bottomed, fluted tart tin.If so, wrap it in parchment paper and chill for 15 minutes. If your butter was a bit too soft, the pastry might be too. Knead the pastry just two or three times to make it smooth. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands.Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water. To make the pastry, place the flour, butter and icing sugar into a food processor.

Quick clear collodion recipe