This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.
Recipe information
Yield
makes two 8- to 11-inch tarts
Ingredients
Preparation
Step 1
Place the flour and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. In a small bowl, lightly beat the egg yolks and ice water. Add the egg water in a slow, steady stream through the feed tube, with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
Step 2
Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
Pate Sucree Walnut Variation
Step 3
Make the recipe as directed, substituting 3/4 cup finely ground walnuts for 3/4 cup of the flour.
