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1
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.
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2
Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
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3
Squeeze a small handful: If it doesn't hold together, add remaining ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again.
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4
(Do not overwork mixture, or pastry will be tough.)
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5
Turn out mixture onto a lightly floured surface and divide into 4 portions.
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6
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
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7
Gather dough together with scraper and divide into 2 pieces, then flatten each piece into a 4-inch square.
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8
Chill squares, wrapped in plastic wrap, until firm, at least 1 hour.
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9
Keeping remaining dough chilled, roll out 1 piece on a lightly floured surface into a 13-inch square.
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10
Arrange 12 barquette molds close together on a work surface and drape rolled-out dough over molds.
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11
Roll a lightly floured rolling pin over molds to cut dough, then lightly press into molds.
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12
Repeat with remaining dough, then prick each shell several times with a fork and chill all shells in a shallow baking pan until firm, about 30 minutes.
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13
Preheat oven to 375F.
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14
Arrange barquette molds close together in shallow pan and cover with parchment.
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15
Put pie weights on top of parchment (over molds) and bake in middle of oven until edges of shells are pale golden,about 15 minutes.
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16
Carefully remove parchment and weights and bake shells until golden, 7 to 10 minutes more.
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17
Cool shells in molds on a rack 10 minutes, then remove from molds and cool completely.
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18
Stir together onion, lemon juice, and a pinch of salt in a bowl and let stand at room temperature 30 minutes.
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19
Stir in salmon, sour cream, butter, zest, and pepper.
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20
Fill each barquette shell with a scant teaspoon salmon mixture and top with a scant 1/4 teaspoon caviar.
