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1
Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse several times at 1-second intervals to mix.
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2
Add the butter and pulse again until the butter is finely mixed throughout the dry ingredients and no visible pieces remain.
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3
Use a fork to beat the eggs enough to break them up, and add to the bowl.
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4
Pulse again until the dough almost forms a ball; avoid pulsing too much or the dough might become too soft.
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5
Invert the dough onto a lightly floured work surface and gently knead together 3 or 4 times to make it smooth.
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6
Divide the dough into 2 pieces, form them into disks and wrap each in plastic.
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7
Chill for a couple of hours before rolling.
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8
Before rolling the dough, place it on a floured surface and gently knead until smooth and malleable.
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9
Form into a disk again before beginning to roll.
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10
This dough keeps well in the refrigerator for up to 3 days.
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11
When you're ready to bake, set a rack at the middle level in the oven and preheat it to 375F.
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12
Pierce the dough at 1-inch intervals all over with the tines of a fork.
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13
Line the dough with a disk of parchment paper or lightweight foil.
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14
If you use foil, spray the surface that will come into contact with the dough to avoid any possibility of sticking.
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15
Never use heavy-duty foila fold in the foil can easily cut through the dough.
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16
Fill the lined pastry shell with dried beans.
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17
Place the tart in the oven and decrease the temperature to 350F.
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18
Bake until the dough is set and no longer shiny and raw looking when you lift the paper to look, about 15 minutes.
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19
Carefully remove the paper and continue baking until golden, about 15 minutes longer.
