1 cup (150 g) unbleached all-purpose flour

1/4 tsp baking powder

6 tbsp (85 g) butter, softened

1/4 cup (35 g) icing sugar

1 egg, at room temperature

In a bowl, combine the flour and baking powder.

In another bowl, cream the butter and icing sugar with an electric mixer. Beat in the egg until smooth. With the mixer at low speed, or using a wooden spoon, stir in the dry ingredients.

Evenly press the dough over the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom. Refrigerate for 30 minutes.

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

Prick the tart shell with a fork. Line it with aluminum foil and fill the cavity with pie weights (dried chickpeas work well). Blind bake for 20 minutes. Remove the weights and the foil and continue baking for 5 minutes or until the crust is golden brown. Let cool completely.

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