In medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until pieces are pea-size. In small bowl stir together egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. If necessary, cover with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.
On lightly floured surface, use your hands to slightly flatten the dough. Roll dough from enter to edge into a circle 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. Ease pastry into pan, being careful not to stretch pastry. Press pastry into fluted side of tart pan and trim edge. Do not prick pastry. Bake as directed in individual recipes. Makes 10 servings.