For a 23 cm (9 in) round × 5 cm (2 in) tart tin, roll out the dough
to a 35 cm (13¾ in) circle, about 3–4 mm (⅛ in) thick. Trim to a
smooth-edged 32 cm (12½ in) circle, then gently lift and flop the
dough into the tin.

Trim cracked edges before lifting the circle. The movement can exacerbate
the cracks.

Working in sections, tuck the dough right into the corner and against
the side of the tart tin to prevent air pockets, then use your fingers
or rolling pin to push/trim the excess dough off the top. Freeze for
at least 1 hour before blind baking.

With the excess dough, hold a little raw dough to patch any cracks after
blind baking, but roll the remainder out again and stamp out cookies
for a wee snack. Sprinkle with caster sugar and bake at 150°C (300°F) for
25 minutes until golden.

To blind bake, preheat the oven to 190°C (375°F). Cover the frozen
dough with a piece of aluminium foil (dull side down), tucking it snugly
into the corner of the tin. Fill the lined tin with approximately 750 g
(1 lb 11 oz) caster (superfine) sugar. Place in the oven and bake
for 10 minutes, then reduce the heat to 150°C (300°F) and bake for
1 hour. Remove the foil and bake for another 5–10 minutes so the
base crust is a biscuity brown colour.

Choose your bake level: a little paler for a crisp cakey vessel for tarts.

Darker, more medium brown and crisp for a toothsome, snappy bite.

Adaptrix
A less rich shortbread
Replace the egg/crème fraîche
amount with 50 g (1¾ oz) egg
(approximately one egg) and 30 g
(1 oz) crème fraîche. A little less
rich but lovely!
Alternate mixing method
Rub the butter into the dry
ingredients until almond meal
consistency. Chill for 30 minutes
before adding the egg/crème fraîche.