1 cup (250 ml) unbleached all-purpose flour

1/4 tsp (1 ml) salt

6 tbsp (90 ml) unsalted butter, softened

6 tbsp (90 ml) icing sugar

1 egg

1/2 tsp (2.5 ml) vanilla extract

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

In another bowl, cream the butter and icing sugar with an electric mixer. Add the egg and vanilla. Beat until smooth. At low speed, stir in the dry ingredients. Remove the dough from the bowl and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.

On a floured surface, roll out the pastry and line in a 9-inch (23 cm) in diameter and 1-inch (2.5 cm) deep tart pan with a removable bottom. Press firmly onto the bottom and sides of the tart pan. Remove any excess dough, if needed. Refrigerate while preparing the oatmeal frangipane.

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