Step 1

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Mix at low speed to moisten, then increase speed to medium-high and beat, pausing halfway through to scrape down the bowl and beater with a flexible spatula, until light and fluffy, about 5 minutes.

Step 2

Working one at a time with the mixer at medium speed, add egg followed by egg yolk, allowing each to fully incorporate before adding the next and pausing to scrape down bowl and beater in between each addition, about 1 minute total.

Step 3

With the mixer turned off, add flour and salt to bowl. Turn mixer to low speed and mix until dough is crumbly, about 30 seconds.

Step 4

With the mixer still running at low speed, pour in cream and vanilla and continue to mix until dough comes together, about 15 seconds.

Step 5

Scrape dough onto a lightly-floured work surface. Divide into 2 equal portions, about 16 ounces (455g) each, and shape into flat, round disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours.

Step 6

Working with one portion of dough at a time, set a dough disk on a generously floured work surface. Using a rolling pin and adding more flour as needed underneath and on top of the dough to prevent sticking, roll out to a 13-inch circle that’s about 1/8 inch thick.

Step 7

To transfer to the tart pan, carefully roll dough around the rolling pin, then unroll over the pan. Dust off excess flour with a pastry brush. Press dough gently yet firmly into the corners and up the sides of the pan. With scissors or kitchen shears, trim off excess, leaving 1/4-inch overhang all around. Repeat with remaining dough. Refrigerate tart shells for at least 1 hour.

Step 8

Adjust oven rack to center position and preheat to 350°F (177°C). Remove one chilled tart shell from the refrigerator. Using a paring knife, trim dough overhang around the edge so that the dough is level with the top of the pan. Line tart shell with aluminum foil, fully covering bottom and sides, and fill to the brim with sugar.

Step 9

Transfer to a half sheet tray, then bake until fully set and golden brown around the edges, about 35 minutes. To remove foil with sugar, fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature (it may be used for repeated blind bakings, eventually yielding toasted sugar). If needed, continue baking tart shell a few minutes longer to brown on the bottom. Transfer finished tart shell to a wire rack and let cool completely before removing from pan or adding a filling. Repeat with remaining tart shell.