| (Makes one 9-inch crust) 1¼ cups all purpose flour 1/3 cup powdered sugar ½ teaspoon salt 10 tablespoons (1¼ cups or 10-oz) chilled sweet butter, cut into pieces 2 large egg yolks 1 tablespoon cold water Mix flour, powdered sugar and salt in processor Add butter; process until mixture resembles coarse meal Mix egg yolks and water in small bowl Add to flour mixture and process until moist clumps form Gather dough into ball; flatten into disk for round tart or into square for rectangular tart Wrap in plastic and refrigerate 1 hour *NOTE: Can be prepared 3 days ahead Keep refrigerated Let dough soften briefly at room temperature before rolling out **************************************************************************************************************************** Baking Dough for Tarts & Pies: Roll dough out on lightly floured surface to 1/8-inch thick round, about 12 inches in diameter. Roll dough up on rolling pin and transfer to 9 inch tart pan with removable bottom. Trim and finish edges by rolling pin over the mold Refrigerate crust for 30 minutes Preheat oven to 350º F Line pastry with foil or parchment and fill with dried beans or pie weights Bake 15 minutes Remove beans & foil and continue baking crust until golden brown, about 15 minutes Cool crust completely on wire rack |
| Sweet Crust |
| Cooks Note: This recipe has not been tested, not yet anyway |