La pâte sablée

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the egg and vanilla extract to the mixture and beat until well combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Form the dough into a ball, then flatten it into a disk.

Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick.

Transfer the rolled dough to a tart pan, pressing it into the bottom and sides. Trim any excess dough.

Prick the bottom of the crust with a fork to prevent bubbling.

Bake in the preheated oven for 20-25 minutes, or until lightly golden.

Remove from the oven and let cool before filling with your desired filling.

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