Into a stand mixer fitted with a paddle attachment (or use a hand mixer and a mixing bowl), add the butter, powdered sugar, salt, and vanilla extract. Beat until the mixture is smooth and pale.

Gradually add the beaten eggs, a little at a time, beating well between each addition.

Add the flour and mix on low just until no dry ingredients are left and a soft dough forms.

Divide the dough into two equal portions and flatten each into a disc. Wrap each piece in plastic wrap and refrigerate until firm but still pliable before rolling out. The dough can be refrigerated for up to 4 days or frozen for up to 2 months.

Once the dough is ready, roll it out, cut, shape, and bake. This recipe makes enough for two 9” (24 cm) tarts. Baking instructions will vary depending on the tart you are making, but generally, bake the dough at 350F – 375F (175C - 190C). You can par-bake, blind-bake, or bake your tart filling in a raw tart shell (see notes below).