Shortbread Crust (Sablé Breton)

Name: Shortbread Crust (Sablé Breton)
Yield: One 9-inch (23cm) tart
Ingredients: 125g (1 cup) AP flour; 50g (light 1/2 cup) powdered sugar; 113g (1 stick) unsalted butter (cold); Small pinch of salt; 1/2 tsp vanilla extract

Buttery and crumbly shortbread crust, versatile for tarts, pies, and a classic choice for Sablé Breton.