1 cup (250 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1/4 cup (60 ml) brown sugar

1 egg yolk

1/2 teaspoon (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and vanilla and beat until smooth. At low speed, add the dry ingredients.

Spread the mixture evenly into a 23-cm (9-inch) round and 2.5-cm (1-inch) high tart pan with a removable bottom. Press firmly onto the bottom and sides of the pan. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.

Bake for about 15 minutes or until the crust begins to brown. Let cool completely.

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