Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour and the sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
To line and blind bake a tart case:
Preheat the oven to 180'C.
Roll the pastry out between 2 sheets of baking paper to 5mm thick. Transfer the pastry to the tart case and trim the edges. Line with baking parchment and cover with baking beans. Transfer to the oven and blind bake for 20 minutes until golden brown. Once cooked, check the pastry case for any small cracks and fill with the left over pastry if necessary.
«Do not overwork the pastry when kneading. Overworking the pastry will make it brittle and more likely to crack.»