But do not make the pastry too wet — it should come away cleanly from the bowl. Flatten into a round and wrap in parchment paper and rest in the fridge for 15 minutes. Line the flan ring.

Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...