Instructions: Sift flour and salt together and set aside. Place the butter in mixing bowl and beat until softened. Add sugar and beat until light and fluffy.

Gradually add the beaten egg, beating just until incorporated. Dont overmix or butter will separate and lighten in color. Add flour mixture all at once and mix just until it forms a ball. Dont overwork or pastry will be tough when baked. Dough will be sticky. Flatten dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

Roll out dough on a lightly floured surface, turning dough, to prevent it from sticking and to keep its round shape. Do not turn dough over. The dough should be about an inch larger than tart pan.

Carefully roll dough around rolling pin. Unroll onto tart pan. Never pull or stretch dough as it will shrink away from pan. Lightly press dough into bottom and sides of pan. Roll your rolling pin over top of pan to get rid of excess dough. Prick bottom of dough. Place in refrigerate for 20 minutes to chill. If baking unfilled, line tart pan with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust in a 400*F (205*C) oven for 20 to 25 minutes until crust is lightly browned. Remove weights and cool crust on wire rack before filling.

Makes one 9 to 9 1/2-inch tart pastry.

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