Makes 1 9-inch (23 cm) round tart shell
1½ cups (375 mL) all-purpose flour
½ cup (125 mL) confectioner's sugar
¼ tsp (1 mL) salt
1 stick plus 1 tbsp (4½ ounces/125 mL) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
In a food processor, combine the flour, sugar, and salt; pulse to mix. Add the butter and process until the mixture resembles coarse meal. Add the egg; pulse until the dough starts to form clumps. Turn the dough out onto a work surface and knead the dough just to incorporate. Chill the dough, wrapped in plastic, for about 1 hour before rolling.
On a lightly floured surface, roll the dough into an 11-inch (28 cm) circle. Carefully fit it into a tart pan with a removable bottom. Pat some of the overhang back in around the edge to make the sides of the tart shell a bit thicker than the bottom. Trim off any remaining overhang. Refrigerate until firm, about 30 minutes.
Preheat your oven to 400°F (200°C). With a fork, prick the bottom at ½-inch (1 cm) intervals. Line with parchment paper and fill with pie weights or dried beans. Bake until the top of the rim starts to turn golden, 15 to 20 minutes. Remove weights and the parchment. Return to the oven and bake until golden, about 10 minutes. Cool on a rack.