5 fl.oz of cream
10 oz of sliced Postel
1 Large egg
pinch of Celery salt
3 oz of flour
2 0z of softened butter
2 tablespoons of cold water
1 pinch of salt
Into a dish, place the flour, butter, water and salt while stirring vigorously and place in the refrigerator for 1/2 h.
Roll out the pastry, then place it in a floured and buttered tart tin and prick the pastry with a fork.
Lay the slices of Postel on the pastry.
Separately, beat the cream, egg and seasoning to cover the pastry.
Cook in an oven at 180°C (356°F) for 1/2 h