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1
Make pastry dough as directed.
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2
Roll out dough into a 15-inch round on a lightly floured surface and fit into tart pan.
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3
Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with a fork.
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4
Chill 30 minutes.
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5
Preheat oven to 375F.
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6
Line shell with foil and fill with pie weights.
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7
Bake in middle of oven 20 minutes.
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8
Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more.
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9
Cool in pan on a rack.
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10
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
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11
Cook caramel without stirring, swirling pan, until deep golden.
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12
Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving).
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13
Remove pan from heat and cool mixture until it stops bubbling.
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14
Whisk eggs with a pinch of salt in a bowl.
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15
Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted.
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16
Spread pecans in bottom of tart shell and pour in filling, tapping down pecans to coat.
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17
Bake tart in middle of oven until crust is golden and filling is puffed, 20 to 25 minutes, and cool in pan on a rack.
