Spray 9-inch tart pan with nonstick cooking spray; line bottom with parchment paper. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1-second pulses. Add 2 Tablespoons ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 Tablespoon more water if dough will not form clumps.
While crust is baking, cook bacon in 12-inch nonstick skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain bacon through mesh strainer set over small bowl; transfer bacon to paper towel-lined plate. Return 2 Tablespoons bacon fat to skillet, adding vegetable oil to make up difference if necessary.