Pâte Sucrée
 
Makes 6 (3½-Inch) Crusts
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¼ cup confectioners’ sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1¼ cups all-purpose flour
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, 1 to 2 minutes. Add confectioners’ sugar, and beat until combined. Add egg yolk, vanilla, and salt, and beat until combined, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour, beating until just combined. (Mixture might still be crumbly.)
  2. Turn out dough onto a clean surface, and pat into a disk. Wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to 5 days. Wrapped dough can be frozen in a resealable plastic bag for up to 3 months. Let thaw in refrigerator before using.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blackberry-bouillie-tarts/