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1
Pastry:.
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In a medium bowl, combine flour and sugar.
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3
Thoroughly cut in cubed butter until mixture resembles pea-sized crumbles.
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In a small bowl, whisk together egg yolks and ice water.
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Slowly add yolk mixture to flour mixture, working with hands to form a smooth ball. If the mixture doesn't form into a ball easily, drizzle more ice water a little at a time until desired texture.
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Wrap dough in plastic wrap and refrigerate for 30-45 minutes or until able to be worked with more easily.
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Filling:.
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In a medium-large bowl, thoroughly combine all ingredients except powdered sugar. If the mixture is too juicy, add 1 teaspoons at a time of additional flour as desired. Don't use too much flour, as the filling will become too starchy and gummy.
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Tart:.
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Preheat oven to 375u00b0F
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On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
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Spread filling evenly onto pastry, leaving 1 1/2-inch dry outside edge.
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Carefully pull up edge of pastry and fold up over outside edge of filling, gently crimping with fingers all around tart. Remember, it is meant to look rustic, so don't worry about perfection.
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Brush edges of pastry with melted butter.
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Bake at 375 F for 30-45 minutes or until pastry is lightly browned and filling is set.
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Allow to cool for 20-30 minutes.
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Sprinkle top of tart with powdered sugar.
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Slice into eighths and serve warm.
