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1. Using a pastry brush, coat the bottom and sides of a 9-inch false-bottomed quiche or cake pan no more than 1¼ inches deep with the tablespoon of softened butter. Preheat the oven to 400°F.
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2. On a lightly floured board, pat the pastry dough into a rough circle about 1inch thick, then roll it out into a circle about 1/8 inch thick and about 12 inches in diameter.
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3. Drape the pastry over the rolling pin; lift it up and unroll it slackly over the pan. Gently press the pastry into the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess.
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4. Spread a large sheet of buttered aluminum foil across the pan and press it gently into the pan to support the sides of the pastry shell. Bake in the middle of the oven for 10 minutes, then carefully lift out the foil. Return to the oven for 2 or 3 minutes.
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5. With the tip of a small, sharp knife, pierce any air bubbles in the pastry and bake for about 5 minutes longer, or until the shell is a delicate light brown. Remove from the oven and set the pan on a large jar or coffee can. Slip down the outside rim and slide the shell onto a rack to cool. Then place the shell on a baking sheet.
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6. Reduce the oven heat to 375°F. In a 1- to 1½-quart saucepan, heat the milk, cream and sugar, stirring until the sugar dissolves. When bubbles begin to form around the edge of the pan, remove from the heat.
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7. In a large bowl, beat the eggs with a whisk or a rotary or electric beater until they are well combined. Beatings slowly, pour in the hot milk-and-cream mixture in a thin stream. Beat in the vanilla. Ladle the mixture into the pastry shell.
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8. Bake the tart in the middle of the oven for 10 minutes. Then reduce the heat to 300°F and bake for 20 to 30 minutes longer, or until a knife inserted in the center of the custard comes out clean. With a large spatula slide the tart onto a serving plate, and serve hot or at room temperature.
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