Sweet Tarte Dough (Pâte sucrée)

Ingredients:

Tart dough

- 250 g. all-purpose flour

- 100 g. sugar

- 1 pinch of salt

- 115 g. butter in cube

- 1 eggs

- 5 ml vanilla extract

- In a food processor fitted with a blade, combine the flour, sugar and salt, pulse.

- Add the butter and pulse for a few seconds until you get a sandy texture.

- Add one of the eggs and the vanilla and mix.

- Remove from processor. create to balls, and squeeze them in your hand until they come together. wrap in plastic wrap (Saran wrap, or an equivalent) and let rest in a refrigeration for at least 2 hours before using. It can last in the fridge for at least a week, in a freezer until the change of seasons.

- Roll dough into a roll slightly larger than the tart shell and fit it into place. Refrigerate again for at least two hours before blind baking.