Sweet Buttery Tart Pastry

I use this for pies and tarts as it's incredibly awesome to even eat alone!!! Plus, it's easier to pat in dabs instead of all that rolling! RICH!

1 2/3 cups unbleached all-purpose flour
1/4 cup very fine granulated sugar
1/2 teaspoon salt
10 tablespoons sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract

In a large mixing bowl, sift the flour, sugar and salt. Add the chilled butter and cut in with a pastry blender, to resemble coarse meal. ( You can also rub the butter and the dry ingredients together to achieve the same effect.)

Stir egg yolks, vanilla extract and water together in a small bowl and add it to the flour mixture, blending in with a fork. Shape sough into a ball, working quickly.

Place the ball of dough on a pastry board. With the heel of your hand, push about 1/4 cup of dough away from you into a 6- to 8-inches thin streak of dough; repeat until all the dough has been smeared. Scrape dough together; re-form a ball, wrap in wax paper and chill for 2 to 3 hours.

Roll our dough between 2 sheets of wax paper (or a floured pastry cloth and a floured cloth cover on your rolling pin.) into a round large enough to line your pan. Work quickly so that the dough doesn