Title: Pate sucree - martha stewart living
 Categories: Soup/stews
      Yield: 2 Tartsworth
 
  2 1/2 c  All-Purpose flour
      3 tb Sugar
    1/2 lb (2 sticks) cold unsalted
           -butter, cut into small
           -pieces
      4 tb Ice water
      2 lg Egg yolks
 
  1. Place flour and sugar in the bowl of a food processor. Add butter
  and pulse until mixture resembles coarse meal, about 10 seconds (if
  you don't have a food processor, cut in butter with a pastry cutter).
  In a small bowl, beat together ice water and egg yolks. With the food
  processor running, add liquid to flour mixture drop by drop, until
  dough just holds together without being wet or sticky. (You may not
  need all the liquid. Do not overprocess.)
  
  2. Turn dough out onto a large piece of plastic wrap. Flatten dough
  into a circle and wrap. Chill for at least an hour, or until ready to
  serve.
  
  MAKES ENOUGH FOR TWO 8-TO-10-INCH TARTS
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl