A quick-to-make and easy-to-roll shortcrust. The pastry chef trick to avoid the dough cracking when you roll it is to mix it with enough water so it forms a very soft paste, too soft to roll. Then pat it between sheets of non-stick paper, chill until firm, then let it slightly soften at room temperature. This allows the flour time to fully absorb the liquid, and a little gluten to develop, so it should roll out effortlessly on a floured surface.
150g plain flour
½ tsp salt
100g unsalted butter, softened
1 egg yolk
20g smooth mustard, like dijon
about 3 tsp water
1. Put the flour and salt in a bowl and rub in the butter. Add the yolk, mustard and water then mix until very smooth and soft.
2. Spoon this onto one end of a large sheet of non-stick paper, fold the paper over it, then chill the pastry until firm or until needed.
3. To use, let it soften until pliable, and roll out with flour.
This recipe goes with Dan Lepard's cheddar and onion almond tart.