Turn your oven down to 180°C /160°C fan/350°F/Gas mark 4.
Grease your fluted tart tin, making sure you get into the fluted edges.
Cut a circle of greaseproof paper to cover the base of your fluted tin and set aside.
Add your flour, salt and paprika to a food processor and whizz for a few seconds until equally combined. Or mix by hand in a large bowl.
Blob your grated butter evenly over your flour.
Pulse your food processor for about 20 pulses until the mixture resembles breadcrumbs. Or rub the butter in by hand. Give your processor bowl a shake to ensure the flour from teh base is fully mixed in.
Add your egg and tablespoon of water and pulse about 10 times until your mixture just starts to come together.
Lightly flour your work surface and tip your pastry mixture out onto it.
Press the mixture together just so it forms a dough.
Roll your dough into a circle of approximately 33 cm and about 3mm thick.
Roll your circle of pastry over your rolling pin so so that it drapes over it, then lay it across your fluted tin.
Hold the edge of your pastry vertically with one hand and with the other gently press it into the base of the tin. Once the base is covered gently press into the fluted sides.
The pastry needs to come about 1cm above the edge of the sides tin as it will shrink a little in the oven.
If your dough tears a little just use some spare dough to patch it up, use a little water if you need to in order to stick the patch on. Keep the spare dough in the fridge as you may need to patch up after it is baked.
Prick your pastry on the base of the tin all over with a fork, so that it doesn’t balloon up when baked.
Place in your fridge to set for 20 minutes to set.
Remove from your fridge and place your piece of greaseproof paper over the base of the pastry. Fill with a layer of baking beans.
Bake in the centre of your oven for 10 minutes.
Remove from your oven and gently take out the baking beans. Be careful as they will be hot!
Place the pastry case back into your oven and bake for another 15 minutes, or until the pastry is golden all over.
Set aside to cool for 10 minutes.
If your baked pastry case has any cracks use your spare dough to patch them up. Fix to the pastry case with some water.