2 ½ cups all-purpose flour
¼ cup sugar
½ teaspoon salt
2 sticks (1 cup) cold, unsalted butter
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream
In a food processor, pulse flour, sugar, and salt until combined. Cut the butter into small pieces and add to the mixture. Pulse until combined. Add the egg yolks and again, pulse until combined. Add just 2 tablespoons of heavy cream to start. Pulse until the mixture comes together. If it’s too dry, add more cream, one tablespoon at a time. Divide the dough in half, and pat into discs. On a floured surface, roll out the disc to ~1/8″ thickness and fit into the tart pan. Prick the bottom with a fork, and refrigerate for at least 30 minutes.
Once chilled, line the pastry with parchment paper, and fill with pastry weights or beans. Bake for ~15 minutes or until the edges of the pastry is golden brown. Remove the weights/beans and parchment paper, and bake for another ~10 minutes, until the bottom is golden brown. Cool completely on wire rack.
© Half-Baked by Liz
* This recipe was used in my Classic Strawberry Tart