Mix together all dry Ingredients.
Lightly beat egg. Add in melted butter.
Add to dry ingredients. Form into a dough ball.
If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
You may need to piece some of the sides with your hands.
Press into each individual tart pan. You may have left over tart dough left over. You can freeze.
Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
Depending on recipe, you may want to protect the crust of the tart with foil.