• In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Add egg and egg yolk. Mix until well incorporated. Scrape down bowl as needed to ensure thorough mixing.
• Add flour and salt. Mix on low speed just until there are no longer any dry streaks of flour. Dump out dough onto clean work surface. Gently press dough together. Divide dough into two equal parts. Flatten each part into a flat disc. Wrap each tightly in plastic wrap and chill for at least an hour, or overnight.
• When ready to roll out dough, place one disc between two sheets of wax paper. Use a rolling pin to flatten dough into a circle about 11-inches in diameter
• Peel off top layer of wax paper. Invert dough. Gently and quickly transfer dough to 9.5-inch (or 10-inch) tart pan with the wax paper side up. Use your fingers to press dough against the sides and bottom of the pan. Remove wax paper. Trim overhang dough along the edges. Dock the bottom of tart. Cover with plastic wrap and keep in the fridge while oven preheats.

Partial Blind Bake Option:

• Preheat oven to 375°F. Remove plastic wrap from tart. Line tart with parchment paper or aluminum foil and add pie weights or dried beans. Bake for 8 minutes. Remove parchment paper and pie weights. Bake for another 6 minutes. Remove from oven and allow to cool while you prepare filling.

Full Blind Bake Option:

• Preheat oven to 375°F. Remove plastic wrap from tart. Line tart with parchment paper or aluminum foil and add pie weights or dried beans. Bake for 10 minutes. Remove parchment paper and pie weights. Bake for another 10-12 minutes until dough is golden brown throughout. Remove from oven and cool to room temperature.