Pate Sucree

Prep work: Sift the flour.
Bring the butter to room temperature.
Combine the egg and egg yolk.
To make the pastry crust dough: Place the butter in a bowl, then whip until creamy.
Stir in the sugar until well combined.
Stir in the egg a little at a time, add the vanilla essence and mix.
Add the cake flour, then lightly fold until even.
Sirring while moving the spatula in the shape of a "J" makes mixing easy.
Form a ball, then put the dough in a plastic bag or wrap in plastic wrap.
Set in the refrigerator for 40 minutes to 1 hour.
At this step, you could also store it in the freezer for later use.
Before forming the tart pastry crust, preheat the oven to 180C.
To form the tart pastry crust: Dust work surface with flour, then take out tart dough.
I place the dough on a sheet of plastic wrap then dust it.
Roll out to a 3-mm thickness to a circle slightly larger than the tart mold.
Be careful not to make the edges too thin.
Firmly press the dough into the tart mold, roll a rolling pin over the top of the tart edges, then trim off excess dough.
Pierce evenly with a fork.
To bake: If using only as a tart base: Bake for 15 minutes at 180C, then fill with cream or other filling that doesn't require baking.
Fill with creme d'amandes (Seeup to 80 percent full, then bake for 13 minutes at 180C.
You could then use this as a base for a fruit tart.
This recipe makes enough dough for two large tarts.
Store any leftover dough in the freezer.
To thaw, set in the refrigerator.