I never made pastry until last year. It all seemed a bit of a faff with all the waiting around – while it’s resting in the fridge…while it’s blind baking…while it’s cooling…blah blah.
I’ve learned now that it’s best to make when I go running. I’ll whizz the pastry up in the processor and then go for my run. When I get back, I’ll put the oven on, roll it out, line the pastry tin(s) and stick it in the freezer. After my shower I’ll pop it in the oven to blind bake and then while it’s cooling I’ll have breakfast, lunch or supper or make the filling. This recipe works well with that routine!