Rub the butter into the sugar. Chop the butter into small cubes, then process with the sugar in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.
Work in the egg, then add the vanilla extract, then salt and pulse for a few minutes.
Add flour. Add one spoon at a time the sifted flour and baking powder and work until the dough starts to clump together, but don’t work it too much.
Refrigerate the dough. Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 3 hours.
Roll out the dough. Take the dough out of the fridge and roll it out on a lightly floured surface into a circle, reserving some dough aside for the lattice.
Prepare dough in the tart tin. Roll the dough up around the rolling pin and unroll it into a greased and floured 23cm tart pan.
Refine the EdgeTrim the edges of the pastry with a knife or rolling over the rolling pin.
Preheat the oven to 180 C°.
Blind Bake Prick the pastry case with a fork, then line it with baking paper and ceramic or dried beans and bake 15 minutes.
Remove beans and baking paper and put the tart in the oven for further 15 minutes.
Leave to cool in the tin.