Lightly oil the mold with butter. Sift the cake flour (optional).

Combine the butter and dry ingredients, then thoroughly mix until whitish.

Add the egg yolk, and mix until evenly incorporated.

Sift in the cake flour, then fold it in.

When it becomes moist, wrap in plastic wrap, then chill for 1 to 2 hours in the refrigerator.

Remove from the refrigerator, loosen the dough, then roll it out. You'll save on clean up time if you sandwich it between plastic wrap to roll it out.

Remove the top layer of the plastic wrap, invert it into the tart mold, then gently press the dough into it.

Remove the other layer of plastic wrap, slice off the excess dough, prick with a fork in several places (to ventilate), then chill in refrigerator for about 15 minutes.

While it's chilling, preheat the oven to 180℃. Fill with baking stones, then bake in oven for 30 to 40 minutes at 180℃.

After 20 minutes, remove the baking stones, then bake for 10 more minutes.

The leftover dough can be used to make tasty cookies. *

Addendum: When making tartelettes, bake for about 20 to 25 minutes.

Here is a recipe I made using this tart pastry crust:.

https://cookpad.wasmer.app/us/recipes/145164-perfectly-smooth-cream-cheese-tart