Sweet Tart Shells

• Recipe by Peter Gordon

Ingredients

1. 3 cups all-purpose flour
2. 1/4 cup plus 2 tablespoons confectioners' sugar
3. 1/2 teaspoon salt
4. 2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled
5. 1 large egg yolk
6. 6 tablespoons ice water

Directions

1. In a food processor, pulse the flour with the confectioners' sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk with the ice water. With the machine on, slowly add the egg yolk mixture and process just until the dough comes together. Turn the dough out onto a work surface and gently knead it 3 times. Divide the dough in half and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, at least 30 minutes or overnight.
2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. On a lightly floured work surface, roll out each disk to a 12-inch round about 3/8 inch thick. Fit the dough into two 10-inch fluted tart pans with removable bottoms. Trim off any excess dough. Line each shell with foil and fill with pie weights or dried beans. 
3. Bake the shells for 25 minutes, or until just set and slightly dry. Remove the foil and weights and bake the shells for 5 to 10 minutes longer, until dry and lightly golden. Transfer to racks; let cool.

Make Ahead

The shells can be stored at room temperature for 2 days.