• Place the flour, butter and lemon zest into the bowl of a stand mixer
• Mix until the flour resembles bread crumbs
• Add the egg and mix until a dough forms
• Turn out onto a lightly floured surface and shape into a disc
• Wrap in cling film and place into the fridge for 30 minutes
• Roll out between two sheets of baking paper
• Use as per your recipe or

To blind bake

• Grease and line a baking tin and carefully place the pastry into the tin
• Refrigerate while you preheat the oven to 180° Celsius
• Dock the bottom of the pastry, line with baking paper and fill with baking beans
• Place into the oven and bake for 20 minutes
• Remove from the oven

If using a cold filling

• Remove the baking beans and baking paper and place back into the oven for 10 minutes
• Remove and allow to cool completely before placing the filling into the tart shell

If using a filling that needs to be baked

• Remove from the oven and follow the recipe instructions