The 9″ plain press-in crust was used here.
Process until finely cut in.
Add the sugar; process briefly. Add the egg and yolk
and process until a ball forms.
Spray only the center bottom of the pan only with a releasing spray.
Divide the dough in half (175 grams or 6 ounces).
Divide one piece in half again (85 grams or 3 ounces).
Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.
Lay against one half edge of the pan.
Repeat with the other quarter, overlapping the pieces slightly.
Press into the side of the shell, sealing the two pieces together.
Flatten the remaining half of the dough into a circle. Place it in the bottom of the pan. With the heel of your hand, press the dough outward toward the edge.
and lastly, seal the seam.
Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.
Prick the tart bottom with a fork.
Bake as directed.