Pastry for mini tarts

By emp1438

Ingredients

• 1 1/4 cups all purpose flour
• 1/3 cup confectioners sugar
• 1/2 tsp salt
• 10 tsp.(1 1/4 sticks) chilled unsalted butter - cut into pieces
• 2 egg yolks - lightly beaten with 1 tsp. water

Preparation

Step 1

1. In the bowl of a food processor, combine flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20-25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs from, 10-15 seconds more

2. Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide in half. Shape each half into a flat 5-inch disk, covered with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees, position in center of oven.

3. Working with one piece of dough at a time, roll out into small balls(size of mini muffin pan size)and place in each mini muffin tin. Using a pastry tapper, place each ball into mini muffin and gently tap down so dough comes up side. Make sure you do not break the dough at the bottom. Continue with remaining dough as directed above. Bake for approx. 15-18 minutes or until golden and crisp. Check periodically to ensure they do not burn. Transfer pan to wire rack and cool for 5 minutes