Pate Sucree

Source: Michel Roux

One Tart

1 ¾ cups all-purpose flour
½ cup  butter, cubed and slightly softened
1 cup  confectioners’ sugar, sifted
Pinch of salt
2 medium eggs, at room temperature
Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.
Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.
Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.

My NOTE:  I placed the flour and sugar and pinch of salt in the Food Processor.  Added the butter and pulsed to cut in the butter.   Added the eggs and processed just long enough for the dough to come together.  Kneaded the dough a few times, formed a ball, flattened into a disk, wrapped in plastic wrap and refrigerated for two hours.