In a food processor, pulse the flour, sugar, and salt to combine.
Add the diced butter and pulse a few times until the mixture resembles a coarse meal with bits of butter no larger than peas.
Add the egg yolk and blend a couple of times on pulse mode in the processor until evenly incorporated and the mixture resembles a fine meal.
Add the iced water until the mixture is just moistened and the dough holds when pinched.
Dump the mixture onto the counter and gather it together with your hands. Knead it gently just to bring it together into a ball, then flatten into a smooth disc. Wrap with plastic wrap, and chill in the fridge for at least 2 hours, or overnight if you prefer. NB: The dough may also be frozen for up to 2 months.
Remove the chilled dough from the fridge, and allow to rest at room temperature for anywhere up to half an hour (depending on room temperature) until workable.
On a lightly floured surface, roll out the dough to fit in a 9 inch tart pan. Lift and turn the dough as you work, keeping the work surface dusted with flour to prevent sticking.
Lay the dough in the tart pan and press it firmly against the sides and bottom – you can use extra scraps of dough to patch up any cracks (just work it into the dough with your fingers). Allow the dough to sit above the sides of the pan – you’ll trim it once it’s cooked.
Cover and chill the dough in the fridge for at least 30 minutes before filling and baking.
To pre-bake the empty tart shell, firstly place the tart pan on a baking tray with sides (this makes it easier to handle as it goes in and out of the oven). Prick the base of the dough all over with a fork. Cover with baking paper, fill with baking beans (or weights) and bake at 190°C (375°F) for 15 minutes.
Remove the baking beans and paper, and continue baking until lightly golden (don’t burn the edges!) – this will take about another 10 minutes.
Remove from oven and, while still hot, gently trim the edge with a sharp paring knife. Place on wire rack to cool until needed.