<p>No matter the season, it is always good to have a recipe for a wonderful tart dough. We always make two. One, which we use right away or both, if we are making two tarts. One to freeze, so the next time it is already ready to bake. It's so simple to make and the best thing about is that it's flaky and buttery. You are in for a real treat.</p>
Sift the flour into a medium - sized bowl. Put in the softened butter and lightly rub into the flour using your fingertips until there are no more big lumps of butter. Add the sugar, vanilla seeds and zest of 1/2 lemon. Mix a bit and add the egg yolk, an egg and a pinch of salt. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds. Using your hands, form a bowl of dough, wrap with a plastic wrap and set to cool in a refrigerator for 1 hour.
Divide the dough
Preheat the oven to 175 °C / 350 °F. Using a sharp knife, divide the dough in two. Use one half, wrap the other in plastic wrap and put in a fridge for up to 3 months. If you are making two tarts, use both. Lightly dust a clean work surface with flour, flatten the dough into a disk and roll out the tart dough to 0.5 cm / 0.2 inch thick. Line tart shell with the rolled out dough, using a rolling pin. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Line the dough with a large piece of parchment paper. Press the paper into the edges of the dough. Fill the parchment paper lined tart dough with pie weights or dried beans. Make sure they cover the entire bottom of the tart dough. Put in the refrigerator for 15 minutes.
Bake partially. First bake for 15 - 20 minutes, then check if the parchment paper sticks. If not, then remove the paper with the beans or pie weight and bake for another 10 minutes. Let the tart crust cool on a wire rack.