Method

• In a food processor, pulse the flour, salt and sugar if using. Add the butter and pulse until crumbly and butter is about pea-sized. Add the yolk and water and pulse until combined. Turn the pastry out onto a lightly floured work surface and knead two or three times until smooth. Pat into a disc, wrap in plastic and refrigerate 30 minutes until firm.
• Preheat oven to 375F (190C). On a lightly floured surface, roll dough into a 12 inch circle. Lay the pastry into a 10 inch tart pan with a removable bottom. Avoid stretching or crust may shrink while baking. Trim the excess and use it to patch any holes. Refrigerate for 15 minutes.
• Line the tart with foil and fill with pie weights or dried beans. Bake for 30 minutes. Remove the foil and weights and bake for 15 minutes longer, until golden. Transfer the tart pan a baking sheet and allow to cool before adding desired filling. Bake another 20-40 minutes depending on what you fill it with.