We serve this rich, creamy sauce with a number of our dessert. It is also fun as a dip for apples as we move into the fall season.
2 ½ cups all purpose flour
2 tsp salt
3 tbsp granulated sugar
1 cup cold unsalted butter
2 large organic egg yolks
In a bowl, combine flour, salt and sugar. Using a box grater, grate butter into flour mixture. Toss together, like a salad, using your fingers.
In another bowl, whisk together water and egg yolks. Add to flour mixture, a few tablespoons at a time, kneading dough until it comes together.
Shape dough into a disk, wrap in plastic wrap and refrigerate until chilled, about 1 hour.
(Make-ahead: Wrap in plastic and refrigerate for up to 2 weeks or freeze for up to 3 months.)
Makes enough dough for 8 tarts.