Pate Sucree (Tart Dough)

from: http://www.marthastewart.com/336048/pate-sucree
note: if you make mini tarts instead, check them after being in the oven for 10 minutes, and every five minutes after that- they cook much faster!
  • Yield:Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 large egg yolks
  • 1/4 cup ice water

Directions

  1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
  2. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.
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