- 1 1/2 sticks (170 g) unsalted butter at room temperature
- 1 cup (130 g) powdered sugar
- 1/4 teaspoon (1.4 g) salt
- 1 teaspoon (4 g) pure vanilla extract
- 1 large (50 g) egg
- 2 1/2 cups (285 g) cake flour, sifted*
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed for about 2 minutes or until you have a homogenous mass.
- Scrape down the sides of the bowl and the paddle with a rubber spatula and add egg and then vanilla to your mixture while beating on low speed just until incorporated. Scrape down the bowl and paddle.
- Gradually add the sifted flour and mix just until the dough comes together. Do not over mix! The dough will feel soft to the touch but not sticky.
- Scrape the dough out of the bowl and shape into a 1/2″ thick square. Wrap with plastic wrap and chill in the refrigerator for at least 1 hour or overnight.
- For a 9-inch tart, remove the dough from the refrigerator and divide into two equal pieces. Place 1 portion back into the refrigerator. Roll out the second portion into a 1/4-inch thick circle and line a 9-inch tart pan. Use a sharp knife to cut any excess dough. Using a fork, perforate the bottom of the tart shell. Refrigerate uncovered for at least 1 hour or overnight.
- Position oven rack to middle of the oven and preheat to 325°F/160°C. Line the tart shell with a piece of parchment paper and fill with baking weights/dried beans/rice. Bake tart for 15 minutes then remove parchment with weights and continue to bake for an additional 15 minutes or until lightly golden brown.
- Allow to cool completely before filling.
*When using cups, measure after sifting flour for best results.
For 4-inch tarts, follow same procedure. Except bake in preheated oven for 10 minutes. Remove parchment and weights and continue to bake for an additional 8 to 10 minutes or until lightly golden brown.