MAKES ENOUGH FOR ONE 9-INCH TART
This rich tart dough is like cookie meets tart crust rolled into one.
2 cups all-purpose FLOUR
2 tablespoons SUGAR
1/2 teaspoon KOSHER SALT
1/2 pound cold UNSALTED BUTTER, cubed
3 large EGG YOLKS
1 tablespoon grated LEMON ZEST (from 1/2 lemon)
Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with a paddle. Mix on low speed just to combine. Add the butter and mix on low speed until the mixture resembles coarse meal, about 1 minute. Whisk the egg yolks with the lemon zest in a small bowl until light in color. With the mixer still on low speed, add the egg yolks. Continue mixing on low speed until the dough comes together, about 30 seconds. Wrap the dough in plastic and refrigerate for at least 30 minutes or up to 2 days; freeze for longer storage.