Basic Sweet Crust
This basic sweet pastry crust recipe is perfect for tarts and tartlets. Adding some sugar and two egg yolks alters the savory pie crust to create a sweet, slightly crunchy, but tender crust. Sweet crusts are not generally used for double crust pies, only use them for tarts and tartlets. The sugar and the yolks soften the pastry and can make them soggy. It is a little more difficult to work with, however, it can be patched easily when tears happen by pressing it together. A longer chilling and careful handling will enable you to work this pastry with success. See my savory pie crust recipe also.
2 1/2 cups all-purpose flour
3 tablespoon sugar
1/2 lbs. (2 sticks) unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
4 tablespoon ice water
Put the flour, sugar, and butter in the food processor bowl. Process for approximately 10 seconds by turning off and on. Mix until it resembles coarse cornmeal.
Slowly add the egg yolks through the feed tube with the motor running. Add the ice water, just until the dough holds together without being too wet; don’t over-process more than 30 seconds. Test by squeezing a small amount of dough together, it should stick together. If not add a bit more water and pulse two times to incorporate.
Turn the dough out onto a large piece of plastic wrap. Begin wrapping the ends of plastic with your hands, pressing the dough into a flat circle. Chill for 1 hour.