(Classic pastry used as a base for sweet tarts and tartlets)
Put the flour on the work surface and make a well in the centre. Put the butter in the well and work with your fingertips until completely softened. Add the sugar and salt, mix well, then add the eggs and mix again. Gradually draw the flour into the mixture. When everything is well mixed, knead the dough 2 or 3 times with the palm of your hand until it is very smooth.
Roll the dough into a ball, flatten the top slightly and wrap in clingfilm. Leave to rest in the fridge for several hours before using. It will keep well in the fridge for 3 or 4 days, or can be frozen for several weeks.