Instructions: Equipment: 9-inch fluted removable-bottomed tart pan. Make the pate brisee sucree combine flours, make well in the center, put the egg, water, sugar, vanilla,salt, butter in the well Move the butter to one side and mix egg, water and salt with fingertips of one hand. Work butter into wet ingreients til well blended. Gradually cut in the flour with a plastic pastry scraper, until the dough holds together. Then use heel of hand and blend into very smooth dough. Scape into a ball, flatten into a disc and dust with flour.

Wrap in plastic wrap; refrigerate at least 30 minutes. Dust surface with flour. Roll out the dough to a round about 1/8 inch thick. Fold into pan use your fingers or a small ball of dough dipped in flour to gently press the dough into the pan. Mold a 1/4 inch horizontal lip around the inside of the rim, then roll rolling pin over to cut off excess dough. Push the lip up so that it extends about 1/4 inch above the pan. Make decorative shape.

Prick bottom with fork and refrigerate 10 minutes. Insert round of parchment paper fill with pie weights or dried beans bake until edges begin to brown, about 15 minues. Remove paper and weights, brush interior with egg glaze and bake light brown and dry 10 to 15 minutes longer. Remove the fluted rim of pan let shell cool.

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