- 2½ cups all-purpose flour (625 mL)
- ¼ cup granulated sugar (50 mL)
- ½ tsp salt (2 mL)
- 1 cup cold unsalted butter, cut into small chunks (250 mL)
- 2 egg yolks
- 3 tbsp cold water (45 mL)
- Two 8-inch (20 cm) metal tart pans with removable bottoms
- In a food processor fitted with metal blade, pulse flour, sugar and salt until combined, about 5 times. Remove lid and distribute butter evenly over top. Cover and pulse until mixture resembles coarse crumbs, about 20 times.
- In a container with a pouring spout, mix together egg yolks and cold water. With motor running, slowly pour mixture through the feed tube in a steady stream until dough begins to gather. Do not overprocess or let a ball form. The dough will be somewhat crumbly at this point. Transfer dough to a board and press lightly with palm of your hand to warm up. It is now ready to press out into tart pans, if desired.
- Press half of the dough evenly into sides and bottoms of each pan. Trim excess dough from top.
- Fill and bake according to recipe directions.
- Variation
- Savory Buttery Tart Pastry: You can make a savory tart shell by omitting the sugar and adding 1.4 cup (50 mL) additional all-purpose flour.