- 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
- 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.)