Line the base of the tart pan with parchment paper.
Prepare the Sweet Tart Dough as per the instructions (above) and place the dough onto a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll (over the plastic) from the centre toward the pastry’s edge in all directions until about ⅛ inch (3 mm) thick.
Drape the dough over your rolling pin (or use your hands) to transfer the dough to the paper-lined tart pan with the plastic wrap facing up (it’s easier to press the dough into the pan if you leave the plastic wrap intact). If the pastry breaks, use your hands to press the dough, piecemeal if necessary, into the pan and along the sides. Press the dough into the sides of the tart with your fingers and trim any excess dough. If desired, use a flat-bottomed cup to level the pastry. Refrigerate for at least 20 minutes. Reserve the excess dough for another use.
Preheat oven to 375°F (190°C).
Retrieve the tart from the fridge and, using a fork, prick the dough along the base and sides (this prevents the dough from buckling when heated). Cover with parchment paper or foil and fill to the top with pie weights.
Transfer to a baking tray and bake for 20 minutes in the preheated oven, rotating the tray once to promote even browning. Remove the tart from the oven, remove the parchment or foil and pie weights and brush the base with egg yolk. Bake uncovered for another 5–10 minutes, or just until the pastry is cooked through, covering with foil if necessary to prevent burning.
Cool on a wire rack. Do not remove the tart pan.