23BASIC PREPARATIONSPreparation: 5 min.Cooking: 20 minEquipment: 28 cm pie tinFrench Flan PastryPlace the flour, sugar, butter cut into pieces and the egg yolkin the bowl fitted with the main blade and switch the machineon.Add the water gradually via the feed tube and switch off assoon as the pastry forms a ball. If the pastry doesn't form aball, slowly add more water.Work the dough with the palm of your hand.Wrap it in cling film and leave in a cool place for 1 hour.Preheat the oven to 180°C / 355°F (gas mark 4).Bake blind* for 20 minutes.Ingredients(for 550g)• 250g flour• 140g butter• 100g caster sugar• 45ml cold water• 1 egg yolk
