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1
Preheat the oven to 350F.
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2
Generously butter the bottom and sides of an 11-or 12-inch tart pan (preferably a nonstick one) with a removable bottom and fluted sides at least 1 inch high.
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3
Wrap the outside with aluminum foil, covering the bottom and all the way up the sides of the pan.
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4
In a medium-size bowl, mix the flour and salt together.
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5
In a large bowl, beat the butter and sugar together with an electric mixer on high until creamy.
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6
Add the egg yolk and vanilla and beat until blended.
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7
Reduce the speed to low and mix in the flour just until it disappears and a dough forms.
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8
Work the dough with your hands until it comes together in a ball.
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9
Chill about 30 minutes if you have the time.
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10
Flour your hands and put the dough in the center of the pan.
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11
Using the heels of your hands, press the dough into the bottom of the pan and up the sides.
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12
Work in a circular motion from the center out to the edge and try to achieve an even thickness.
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13
Prick the crust in several places with a dinner fork (the crust will bake more evenly).
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14
Bake just until the crust sets and turns golden (do not overbake!
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15
), about 10 minutes.
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16
Leave the crust in the pan and transfer the pan to a wire rack to cool.
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17
Leave the oven on while you prepare the batter.
