Pâte brisée pastry

Sift cake flour, salt and sugar into a mixing bowl.
Cut butter into small pieces and work into the flour with your fingertips until small crumbs form.
Sprinkle with 15-30 ml (2 tbsp) iced water and blend together with a fork (or use a food processor fitted with a steel blade) until dough just forms a ball. Gather into a ball, drawing in any dough sticking to sides of bowl.
Dough should be moist but not sticky. Wrap in waxed paper and chill for 1 hour before using.
Break off pieces of dough and press into individual tartlet pans.
Bake at 180 ºC for 12 to 15 minutes, or until crust is a delicate golden brown. Remove and cool.