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Serving Size: Makes 1 ½ pounds or two 9-inch tart shells

Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen," Random House, 1991

2 1/3 cups cake or pastry flour
1/3 cup sugar
½ pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream

1. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
   
   
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.