#2 in the french crust series: Sandy Crust
150g flour
20g sugar
~100? 80? g butter
1 egg yolk
water until the dough is malleable
mix
knead
roll out on wax paper
(it will stay crumbly)
put in mold
poke with a fork
200C for about 25 minutes if filling with an uncooked filling
good for chocolate tarte, apple tart
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