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Mix the flour and butter with your fingers until they turn into fine crumbs; mix in the sugar
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Add the egg yolks and mix with your fingers just long enough for the mixture to come together into a ball
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Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight
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Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking
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Pre-heat oven to 375°F; place tart shell on a baking sheet and blind bake the pastry by lining it with a generous piece of parchment filled with dried beans to the very top to give the sides support so they won’t shrink (this also ensures a crisper crust)
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Blind bake for 12 min; remove to a heatproof surface and take away parchment and beans (preserve beans for future use); prick crust bottom all over with a fork and replace in the oven, turning the heat down to 325°F and bake for 13-15 more minutes
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If pre-baking a shell that will be filled, then baked, blind bake filled with beans for 15-18 minutes, until a tender brown; remove from oven to completely cool before filling and baking