This recipe makes enough for two 10″ tarts. It is more similar to a sugar cookie dough than a traditional pie pastry, and, because it is so soft, easier to pat into place than roll out with a rolling pin.
Ingredients
- 2-1/2 Cups all-purpose flour
- 1/3 Cup granulated sugar
- 1/4 Teaspoon salt
- 1/2 Pound unsalted butter, cut into small pieces
- 3 egg yolks
- 4 Tablespoons ice water
Instructions
- Put flour, sugar, salt and butter in bowl of a food processor. Process just until mixture resembles coarse meal — about 10 seconds.
- Add egg yolks through feed tube of processor with the motor running. Add water through feed tube with motor running and process just until the dough starts to hold together.
- Dump dough out onto a work surface and divide into two equal portions. Flatten slightly and wrap each in plastic wrap. Chill at least one hour.