Sweet tart pastry (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. It is dated 1971 and is attributed to "Norfolk". It is a versatile recipe for making tart shells that can be filled with a filling of your choice.

Ingredients:

• 2 cups unsifted flour
• 3/4 cup margarine [I'd use butter]
• 2 eggs yolks
• 1 teaspoon grated lemon rind [lemon zest] (optional)
• 2 tablespoons sugar
• 2 tablespoons ice water

Instructions:

1. Put flour in mixing bowl and make a well in the center
2. Cut margarine [butter] in thin slices
3. Place margarine [butter] slices, egg yolks, optional lemon zest and sugar in the well
4. Work ingredients in well with fingertips until creamy
5. Gradually blend in flour
6. Sprinkle with ice water and knead gently with fingertips just until dough holds together
7. Pull into a ball and flatten slightly to hasten chilling
8. Wrap in paper or foil and chill for several hours
9. Cut chilled pastry into 10 to 12 equal pieces
10. Roll out each piece on a lightly floured surface to 5-inches in diameter and 1/8 inch thick
11. Fit in 4-inch scalloped tart pans, pressing pastry well into scallops.
12. Even off edges with thumb
13. Prick bottoms with fork
14. Set pans on cookie sheet
15. Bake in moderate oven (375°F) for 10 to 12 minutes
16. Cool slightly, then carefully turn out on hand and put on cake rack to cool completely
17. Just before serving, fill with berries or fruit, pudding, ice cream or a combination of fillings