Sweet French Pastry
rec.food.recipes/Helena Mundell/2002

(For one 9-inch tart, flan, or 2-crust pie, two 9-inch shells, or 12 medium-size individual pies or tarts)

1/2 cup sugar
1/4 tsp salt
3/4 cup butter, at room temperature
2 egg yolks
1/4 tsp vanilla extract
2 cup all-purpose flour
Grated rind of 1 lemon

Put all ingredients in bowl and blend with fingers, kneading until mixture holds together.
Press firmly into a ball, smoothing edges.
If pastry seems very soft, chill 30 minutes, or until firm enough to roll.