Steps
- Preheat the oven to 375°F / 190°C. Generously butter a 10in / 25cm springform pan. Beat 6 large egg yolks, then reserve 1 teaspoon and mix it with 1 tablespoon of water for the glaze.
- Sift 225g of all-purpose flour into a mixing bowl. Add 250g of superfine sugar, 250g of cubed unsalted butter, and the remaining yolks.
- Mix with dough hooks until smooth and sticky. Press into the pan and level with lightly floured hands.
- Brush the surface with the reserved glaze and score a crosshatch with a fork. Bake for 15 minutes, then reduce the oven to 350°F / 180°C and bake for another 25 minutes, until golden and firm.
- Cool completely in the pan before unmolding and cutting into wedges.