• In a mixer, combine butter, sugar, and salt and mix on medium speed until smooth.
• Mix in egg until smooth.
• Scrape down the bowl.
• Add the flour all at once and mix on low until incorporated.
• On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk ½- inch thick.
• Wrap well in plastic wrap and chill for at least 2 hours or overnight.*

WHEN YOU’RE READY FOR DESSERT

• On a lightly floured surface roll out one of the tart disks ⅛- inch thick.
• Place dough into tart pan and trim the dough level with the top of the pan.
• Place in the refrigerator or freezer until it is firm, about 15 minutes.
• FOR AN EMPTY TART SHELL: (for lemon cream tarts or filling with fruit or pastry cream etc.)
• Preheat the oven to 325° F.
• Dock (make small holes in) the bottom of the tart shell with a fork or the tip of a knife, making tiny holes 2 inches apart.
• Place in the oven and bake for 7 to 10 minutes for a partially baked large shell. The pastry should be lightly colored and look dry and opaque.
• Check the shell(s) during baking and rotate the pans if necessary for even color. For a fully baked shell, proceed as directed for a partially baked shell, but bake until golden brown, about 5 minutes longer.
• Let cool completely on wire racks. The pastry shells will keep, well-wrapped, in the refrigerator for up to 1 week or in the freezer for up to 2 weeks.
• IF BAKING WITH A FILLING, see recipe for dying fruit tart.