From Matt Knio | Cannelle Patisserie
Ingredients
Dry Ingredients
- 270 grams flour
- 110 grams powdered sugar
Wet Ingredients
- 1 stick unsalted butter, at room temperature, cut into small cubes
- 1 egg
- 25 grams vanilla extract
Preparation
Sift together dry ingredients.
Work cubed butter into dry ingredients with hands, until sandy.
Add wet ingredients at one time.
Mix until combined.
Roll to shape of pan and desired thickness.
Coat 8-inch tart pan with butter.
Press dough into pan with hands.
Poke bottom with fork numerous times.
Bake in 350°F oven for 15 minutes, until golden.
