Short Paste for Tarts

Ingredients

• 0.8 cup butter cut into chunks (6 oz., 170 g)
• 2 large egg yolks 
• 250 g flour all-purpose
• 50 g sugar 

Equipment

• food processor
• bowl
• frying pan
• oven
• tart form

Directions

1. In a bowl, combine flour and sugar.
2. Add butter and, with your fingers, rub into flour mixture until well blended.
3. With a fork, stir in egg yolks until dough holds together. (Or whirl flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and whirl until dough holds together.)
4. With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; let come to room temperature before using.)
5. Press pastry into an 11-inch (28 cm) tart pan with a removable rim, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with pan rim.
6. Bake in a 300 F (150 C) oven, uncovered, until lightly browned, 30 to 40 minutes.
7. Let cool in pan. Fill tart and remove rim to serve.