Rich Tart Pastry
2 cups sifted all purpose flour
3 tablespoons sugar
3/4 cup butter
1/2 teaspoon salt
2 teaspoons lemon zest
3 hard cooked egg yolks, mashed
2 raw egg yolks
Place flour in a bowl. Make a well in the center. Add all ingredients to the well. The butter should not be ice cold, nor should it be so soft that it is oily.
With fingertips, make a paste of the center ingredients, gradually incorporating flour to make a smooth, firm ball of dough. Work quickly, so butter does not become oily. When sides of bowl are left clean, the pastry is finished. Wrap in wax paper and chill until dough is firm enough to roll.
Note: to make pastry that is less fragile and crisper in texture, substitute two egg whites for raw egg yolks.
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