1.Sift the flour and sugar into a large bowl. Rub the butter into the flour mixture until it resembles coarse breadcrumbs. Stir in egg yolk and enough water to make the pastry come together. Knead the dough gently into a round. Flatten slightly into a disc; wrap in plastic wrap. Refrigerate for 30 minutes.
2.Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted loose-base flan tin.
3.Roll the dough between sheets of baking paper until large enough to line the prepared tin. Ease the pastry into the tin, press into the side, trim edge. Place on an oven tray and refrigerate for 30 minutes.
4.Cover the pastry with baking paper and fill with baking weights or rice. Bake for 15 minutes. Remove the paper and weights; bake for a further 10 minutes or until the pastry is golden. Cool.
5.FILLING: Meanwhile, combine all the ingredients in a medium bowl. Spoon filling into the pastry case; bake for about 15 minutes or until it appears dry and browned lightly. Serve warm with double cream or ice-cream, if desired.
Not suitable to freeze or microwave.Note