Short dough – Pâte sablée
For 2 x 10 ½ inch tart pan
1 ¾ cup / 250 gr All Purpose Flour
1 stick + 1 Tbsp / 125 gr Butter
½ cup + 1 Tbsp / 125 gr Sugar
½ tsp Vanilla extract
Combine flour and butter in a mixing bowl and pulse until you obtain a crumble.
Add egg, sugar and vanilla and pulse until well mixed, but do not overwork the dough, otherwise it will be very difficult to handle.
Form into a ball in a plastic wrap and refrigerate for one hour.
Baking time is 25 to 30mn at 375 F / 190 C depending on your oven. The baked colour is golden brown.