Categories: August

Ingredients

• 240g unsalted butter, softened
• 220g caster sugar
• 1 tbsp vanilla extract
• 6 egg yolks, plus 1 egg for brushing
• 375g plain flour, sifted
• 1/2 tsp salt

Directions

1. Cream the butter and sugar with an electric hand whisk until pale and light. Add the vanilla extract and egg yolks. Beat until mixed.

2. Mix in the flour and salt until combined. Press the mixture into a 27cm greased, loose-bottomed tart tin and chill for 30 minutes.

3. Preheat the oven to 180˚C/fan 160˚C/gas 4. Fork a criss-cross pattern over the cake.

4. Beat the remaining egg end gently brush over the cake. Bake for 35-40 minutes, until cooked and golden. Cool slightly, remove from the tin and cool completely on a wire rack. Serve with a compote of fruit and thick cream.

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