• In the bowl of a KitchenAid mixer, stir together dry ingredients - flour, sugar and baking powder.
• Add the egg, egg yolk, butter and lemon zest.
• Fitted with the paddle attachment, beat the ingredients together on medium speed until the dough starts to come together, until it almost forms a ball, about 2-3 minutes.
• On a smooth surface, very gently form the dough into a ball. Wrap in plastic wrap and place in the fridge for one hour. 
• Remove dough from the fridge, and cut off ¼ of the dough and reserve for a lattice top (if using). On a lightly floured surface, roll out the dough a couple of times to soften it, adding more flour as needed. Then roll it out to ¼ inch thick.
• Butter and flour a springform pan or tart pan. Add the dough to a springform pan, cut and remove any overhang. Prick bottom of the dough with a fork.

If filling tart after baking

• Blind bake the crust. Cover dough in parchment paper and fill it with something to weigh it down (rice, dry beans, or baking beads all work)
• Bake at 350°F for about 20 minutes - until the edges are golden brown. Let cool completely and fill with filling of choice (ie. pastry cream, fruit).

If filling before baking

• Add filling to the prepared crust (ie. jam, grano cotto, ricotta etc). The baking time will vary depending on the filling. For a pastiera, bake at 325F for about 80-90 minutes. For a crostata, bake at 350°F for 30 minutes.