1. Preheat oven to 190°C (375°F)

2. In a food processor, pulse 350 g (12.3 oz) butter, flour, salt, and sugar until mixture resembles coarse crumbs

3. Gradually add ice water, one tablespoon at a time, pulsing until dough just comes together

4. Turn dough onto a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes

5. Meanwhile, trim asparagus to fit within a 23 cm (9 inch) tart pan, cutting spears to about 20 cm (8 inch) length, and steam until tender-crisp (5-6 minutes). Set aside

6. Roll out chilled dough to a 3 mm (1/8 inch) thickness and line a 23 cm (9 inch) tart pan with removable bottom

7. Press dough into edges, trim excess, then chill lined pan for 10 minutes

8. Line tart with parchment, fill with pie weights or dried beans, and blind bake for 15 minutes

9. Remove weights and parchment, then bake shell 5 minutes more. Reduce oven to 175°C (350°F)

10. Arrange shrimp in concentric circles over the base, leaving a 1.3 cm (1/2 inch) border

11. Dot with 50 g (1.8 oz) softened butter and sprinkle evenly with chopped dill and black pepper

12. Roll out remaining dough and cut into 2.5 cm (1 inch) strips

13. Weave strips into a lattice over the filling, pressing edges to seal

14. Brush lattice with beaten egg and sprinkle lightly with salt

15. Bake at 175°C (350°F) for 25–30 minutes, until pastry is deep golden and crisp

16. Serve warm with steamed green asparagus on the side