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1
Sift together the confectioners' sugar, flour and salt into a bowl.
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2
Place the butter in a food processor and process until smooth, about 15 seconds.
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3
Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix.
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4
Turn the dough out onto the counter and divide it in two.
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5
Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
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6
At this point, you should freeze half of the dough; it will keep for up to 1 month.
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7
Let one of the dough discs stand at room temperature for 30 minutes to soften.
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8
Lightly butter a 9 1/2-inch fluted tart pan with a removable bottom and Dust a work surface lightly with flour.
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9
Dust the dough disc lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle.
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10
Lift the dough often, making sure that the work surface and dough are lightly floured at all times.
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11
Roll the dough up onto the rolling pin and gently unroll it over the prepared tart pans.
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12
Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough.
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13
Prick the bottom of the tart shell all over with a fork and chill in the fridge for 20 minutes and up to 24 hours.
