Heat the oven to 375F with racks in the middle and lowest positions. On a well-floured counter, roll the dough into a 12-inch circle.

Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom.

Gently ease the dough into the corners of the pan, then trim the edges flush with the pan rim. Freeze for 15 minutes.

Line the chilled tart shell with foil and fill with pie weights, then place it on a rimmed baking sheet. Bake on the oven’s lowest rack until the edges are light golden brown, 25 to 30 minutes, rotating the pan halfway through.

Remove the foil and weights, then bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Remove the pan from the oven and reduce the oven temperature to 325F.

In a medium bowl, combine 2 tablespoons of the sugar with the flour and salt. Add the yolks and whisk until combined.

Add the cream and vanilla and whisk until smooth. Sprinkle the remaining 6 tablespoons of sugar over the warm crust and gently press into an even layer.

Slowly pour the custard over the sugar. Bake on the oven’s middle rack until the edges are set but the center jiggles slightly, about 25 minutes.

Cool in the pan on a wire rack for at least 1 hour. Remove the outer metal ring and serve at room temperature.