Pate Sucree

• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small pieces
• 2 large egg yolks, lightly beaten
• 2 to 4 tablespoons cold heavy cream or ice water

1. Pulse flour, sugar, and salt in a food processor until combined.
2. Add butter, and pulse just until mixture resembles coarse meal.
3. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds.
4. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse.
5. Divide dough in half, pat each half into a disk, and wrap in plastic.
6. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
7. Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
8. Add 2 tablespoons poppy seeds to the dry ingredients.
9. Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
10. Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons.
11. Add 1 teaspoon lemon zest to the dry ingredients.

flour, sugar, salt, cold unsalted butter, egg yolks, cold heavy cream

Taken from www.epicurious.com/recipes/food/views/pate-sucree-389821 (may not work)