Name: Pastry Crust Dough
Ingredients: 2 cups unbleached all purpose flour; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon grated orange peel; 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces; 3 large egg yolks, beaten to blend

(PATE SUCREE)

Makes plenty of dough for the Walnut Tartlets , Apple Galette or Apricot Tart .

Ingredients

2 cups unbleached all purpose flour

1/3 cup sugar

1 teaspoon salt

1/2 teaspoon grated orange peel

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

3 large egg yolks, beaten to blend

Preparation

Mix first 4 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add yolks; mix with fork until dough begins to clump together. Shape dough into 6 balls for Walnut Tartlets, 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.)