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1
Pulse together flour, sugar, salt, and butter in a food processor until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.
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2
Add yolks and vanilla and pulse just until incorporated and mixture begins to clump.
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3
Turn out mixture onto a lightly floured surface and divide into 6 portions.
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4
With heel of your hand, smear each portion once or twice in a forward motion.
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5
Gather dough together into a ball with scraper and transfer to tart pan.
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6
Pat out ball with floured fingertips onto bottom and up side of tart pan in an even 1/4-inch layer.
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7
(If mixture sticks to your fingers, spread a sheet of plastic wrap over it and pat through plastic wrap.)
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8
Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes.
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9
Preheat oven to 375F.
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10
Line shell with foil and fill with pie weights.
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11
Bake in middle of oven on or over a large sheet of foil (to catch any drips of butter) until sides are set and edges are light golden, about 20 minutes.
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12
Carefully remove foil and weights and bake shell until bottom is golden and sides are golden brown, 14 to 16 minutes more.
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13
Cool shell completely in pan on a rack before filling.
