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Equipment: A baking pan with a removable bottom, such as a 9 1/2-inch round or a 4 by 14-inch rectangular fluted tart pan, or a one-piece 8-inch square pan.
If using a pan with a removable bottom, grease the pan; if using the one-piece 8-inch pan, line it with aluminum foil, leaving an overhang on two opposite sides.
12 tablespoons (1 1/2 sticks) unsalted butter, melted and still warm
5 tablespoons granulated sugar
1 teaspoon pure vanilla extract or the scrapings from half a vanilla bean
1/4 teaspoon salt or a couple pinches of flaky maldon
1 1/2 cups (6.75 ounces) all-purpose flour
Turbinado, Demerara or granulated sugar for sprinkling
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1st Keep
 jess.thompson
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