Mix the flour and salt together in a mixing bowl.

Add the cubed butter and mix the ingredients together until they resemble bread crumbs, be careful not to over work the mixture.

Add the egg yolk and mix it in a bit then add the lemon juice and slowly pour in the water, continue to bring the mixture together.

Once the pastry has nearly come together tip it onto your surface and bring it together so it makes a ball (once again be careful not to overworked the pastry).

Shape into a a slightly flattened circle, cover with cling wrap and chill for at least 30 minutes or longer.

Blind Baking

Preheat your oven to 180°C

Once your pastry has chilled roll out your pastry to the size of your tart tin, place the pastry into your tin (if you have not rolled it big enough you can roll it out some more or if you are like me you can push it with your fingers).

leave the excess hanging over the edges as this will be trimmed off later.

Poke the bottom of the of the pastry all over with a fork.

Place baking parchment on top of the pastry and poor over the baking beans.

Place in the oven for 20 - 25 minutes, remove the backing baking beans and baking parchment, trim excess off (if you have any) brush over your egg wash and cook for a further 8 -10 minutes until golden brown.