This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

　　

Ingredients

makes two 8- to 11-inch tarts

　　2 1/2 cups all-purpose flour

　　3 tablespoons sugar

　　1 cup (2 sticks) chilled unsalted butter, cut into pieces

　　2 large egg yolks

　　1/4 cup ice water

　　

Step 1

Place the flour and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. In a small bowl, lightly beat the egg yolks and ice water. Add the egg water in a slow, steady stream through the feed tube, with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

　　

Step 2

Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.

　　

Pate Sucree Walnut Variation

Step 3

Make the recipe as directed, substituting 3/4 cup finely ground walnuts for 3/4 cup of the flour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.