Cream the butter and the sugar in a mixer
bowl with the paddle until pale and creamy. Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition. Add the flour and salt and mix until the dough comes together and is consistent but still soft. Be careful not to overmix or the pastry will be tough.
At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling. Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk.
Chilling: Wrap the dough with plastic wrap
or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day.
Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out. Knead
the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping. Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan. Trim the edge by running the rolling pin
or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers.
For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle. Line a buttered 9-inch tart pan
with the dough.
Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month. Let frozen dough thaw in the refrigerator for 24 hours before rolling it out.
Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
Baking. Heat the oven to 350 degrees F.
For partially baked shells: Line each shell with aluminum foil and fill with dried beans
or pie weights
. Bake until set, 12 to 15 minutes. Remove the foil and weights and let cool 5 to 10 minutes. Place the tart pan on top of a smaller can, such as a coffee
can, and gently release the side of the pan from the baked tart crust
. Let cool completely on a rack.
Yield: 1 1/2 pounds (680 grams) dough
Enough for 2 or 3 (9-inch) tarts