The 9″ plain press-in crust was used here.
Place the flours and baking powder in the food processor. ![Flours, BP in processor](../../wp-content/uploads/2012/08/Flours-BP-in-processor.jpg)
Process to mix briefly. Place the butter in a circle over the flours. ![Butter in](../../wp-content/uploads/2012/08/Butter-in.jpg)
Process until finely cut in.
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Add the sugar; process briefly. Add the egg and yolk
![egg in](../../wp-content/uploads/2012/08/egg-in.jpg)
and process until a ball forms.
![Dough Balled up](../../wp-content/uploads/2012/08/Dough-Balled-up.jpg)
Spray only the center bottom of the pan only with a releasing spray.
Divide the dough in half (175 grams or 6 ounces).
![Side dough divided](../../wp-content/uploads/2012/08/Side-dough-divided1.jpg)
Divide one piece in half again (85 grams or 3 ounces).
![Dough divided](../../wp-content/uploads/2012/08/Dough-divided.jpg)
Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.
![Rolled out](../../wp-content/uploads/2012/08/Rolled-out.jpg)
Lay against one half edge of the pan.
![1 side in pan](../../wp-content/uploads/2012/08/1-side-in-pan.jpg)
Repeat with the other quarter, overlapping the pieces slightly.
![Overlapping edgess](../../wp-content/uploads/2012/08/Overlapping-edgess.jpg)
![Pressing edges in](../../wp-content/uploads/2012/08/Pressing-edges-in.jpg)
Press into the side of the shell, sealing the two pieces together.
![Sides Pressed in](../../wp-content/uploads/2012/08/Sides-Pressed-in.jpg)
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.
![Flattening center dough](../../wp-content/uploads/2012/08/Flattening-center-dough1.jpg)
Continue to work the dough outward with your fingers ![Dough Spread out](../../wp-content/uploads/2012/08/Dough-Spread-out.jpg)
![Pressing center to edge](../../wp-content/uploads/2012/08/Pressing-center-to-edge.jpg)
and lastly, seal the seam.
![Sealing Edge](../../wp-content/uploads/2012/08/Sealing-Edge.jpg)
Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.
![joined edge-bottom](../../wp-content/uploads/2012/08/joined-edge-bottom.jpg)
Prick the tart bottom with a fork.
![Pricking dough](../../wp-content/uploads/2012/08/Pricking-dough1.jpg)
Bake as directed.
![Baked shell](../../wp-content/uploads/2012/08/Baked-shell.jpg)