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1
Into the bowl of a food processor fitted with the metal blade, drop the flour, baking powder, salt, and sugar.
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2
Process for a few seconds, to mix the dry ingredients.
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3
Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 to 30 seconds in all.
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4
The mixture should be crumbly, with only a few larger bits of butter visible.
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5
Drop the egg yolks into the processor and pulse in bursts, just until the dough starts to clump together in bigger crumbsit wont form a single mass.
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6
Scrape out the wet crumbs, press them together, and knead just for a few seconds, to form a smooth, tight dough.
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7
Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using.
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8
Freeze the dough for longer keeping.
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9
Let the chilled dough sit at room temperature for 10 minutes or so before rolling.
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10
Thaw frozen dough completely, preferably in the refrigerator, before using.
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11
For either of the tart recipes hereor anytime you use this doughfollow these basic procedures to line a tart mold, turning the dough into a thin shell.
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12
I use a standard 9-inch metal tart mold with a fluted ring and removable round bottom, but this dough can line any 9-inch pan.
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13
Let the chilled dough soften briefly, but dont let it get too warm.
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14
Put the disk of dough in between two pieces of wax paper or parchment (about 1-foot squares) and roll it out to an 11-inch circle: roll from the center, in all directions, trying to stretch the dough evenly.
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15
With 12-inch-wide paper, roll to a circle that comes right to the edge.
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16
Chill the dough circle in the refrigerator after rolling, inside the paperthis always helps.
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17
Peel the top paper off the dough, and center it over the tart mold.
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18
Peel off the other paper sheet; if the paper doesnt come off easily, chill again, then remove.
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19
Press the dough gently down into the mold so it covers the bottom and comes up the sides.
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20
If the dough is cooperative, it may line the shell perfectly, and all you will have to do is even out the sides.
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21
But if it breaks into pieces or is uneven, you can press it into shape with your fingers.
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22
Here are some tips that will help you:
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23
Keep the dough cold: put it in the refrigerator whenever you have trouble.
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24
Moisten your fingers lightly to press and push the dough without its sticking to you (but dont drip water in the shell).
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25
Move dough from thick spots to thin spots, until the bottom is evenly thick all over.
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26
To shape the sides, press the dough against the fluted rim with your index finger to form an evenly thick wall all the way around.
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27
Remove any dough thats higher than the rim by flicking it against the sharp rim; put these bits back in the mold.
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28
When the shell is finished, chill it in the refrigerator before filling.
