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1
Combine the flour, nuts, and sugar in a mixing bowl.
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2
Using a fork, cut in the butter to just blend.
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3
Stir in the egg yolks, mixing with the fork just until the dough comes together.
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4
If necessary, add ice water, a few drops at a time.
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5
Form the dough into a ball and wrap in plastic film.
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6
Refrigerate for 1 hour, or until thoroughly chilled.
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7
When ready to roll out, lightly flour a clean, flat work surface.
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8
Preheat the oven to 350F.
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9
Lightly butter six 4-inch round fluted tart pans with a removable bottom.
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10
Remove the dough from the refrigerator and unwrap it.
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11
Place it on the lightly floured surface and, using a rolling pin, roll out to a circle about 1/8 inch thick.
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12
Using a plain or fluted 5-inch round cutter, cut 6 dough circles.
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13
Working with one at a time, fit a pastry round into each tart shell, pressing it into the bottom and sides.
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14
Work carefully, as the dough is a bit fragile.
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15
If it breaks, just push it together with your fingertips.
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16
Even the edge of the pastry with the rim of the pan.
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17
Place the tart shells on a baking sheet and bake for about 10 minutes, or until lightly browned.
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18
Remove from the oven and place on wire racks to cool until ready to fill.
