Bring the butter and egg to room temperature. Sift the ※ ingredients.
In a bowl, knead the softened butter until creamy. Add the sugar and mix thoroughly.
Add the egg to the mixture a little at a time, mixing well after each addition.
When the egg is completely mixed in, fold in the sifted ※ ingredients. Press the dough until it comes together.
Wrap with plastic wrap and chill in the refrigerator for at least 20 minutes (this prevents shrinkage when baking).
Remove from the refrigerator and roll out the dough with a rolling pin until it is wide enough to line the tart pan.
Use butter to lightly grease the pan and then place the dough inside. Use your fingers to gently spread and smooth the dough to line the entire pan. Remove the excess dough with a knife.
Using a fork, pierce holes all over the bottom of the crust (this prevents bubbles and swelling).
When you are ready to bake, bake at 180°C for about 10-15 minutes.
Story Behind this Recipe
This is a standard tart crust that can be used for various desserts.
If you make a double batch, you can store it in the freezer. In this case, stop after you wrap the dough in Step 5 and chill in the freezer. It usually keeps for about a week (at least for me). When wrapping, wrap the dough into a ball. This will make it easier to roll out later. The crust is actually relativity easy to remove from the pan, so even if you don't butter it, you should be okay.