Instructions: In the food processor, cut the butter into the flour. Add the salt and sugar. Do not overwork. Little by little add the egg yolks and water.

Process 15 to 20 seconds. Turn p[astry onto a floured board, and blend the pastry by pressing it into a ball and then kneading it quickly with the heel of your hand until no lumps remain. As with all pastry, work as quickly as possible, and use as little additional flour as possible to avoid toughening the dough.

Chill dough at least 20 minutes.

After chilling, roll 1/8 inch thick and cut into shapes slightly larger than the tart or tartlet pans. Press pastry into the tartlet (or tart) pans and cut off excess with your thumb. Chill in pans before baking. Any unused pastry can be tightly wrapped and chilled or frozen for future use.

To bake: Use foil and weight down with beans or use other tart tins to line the tart. Preheat oven to 375^. Bake the shells for 15 to 17 (??)

minutes. When they seem to be coloring slightly around the edges, remove the top pans and return pastry to oven to dry out. Do not brown. Cool the shells on racks. If not to be used immediately, store in a tightly covered plastic container in the freezer.

Thaw before using.

Makes one 10-inch tart; two 9-inch tarts; or twelve 3-inch tartlets. Can also use small muffin tins for appetizers. Its about the right size for the Chocolate Victorias.

Note: Watch that you dont add too much water, particularly if not made with a food processor.

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