Use this recipe to make our Plum Tarte Tatin.
In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.
In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.
Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.