o 250g of sugar
o 250g of butter
o 1 egg
o 250g of flour
o A bit of salt
o 1 egg-yolk for glaze one tablespoon of brandy

Put 250g of sugar and, a pinch of salt in a pie dish, make a hole in centre, add the egg and 250 g of softened butter, roll the pastry with your hands and add the flour little by little, then the brandy. Work until the pastry doesn’t stick to your fingers anymore, it must be rather soft. In the buttered cake pan , spread the pastry, smooth it with the top of the hand, then carve the square lines on the top with a fork. Cook it for 30 min; let it cool before turning out of the tin.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest