This pastry is easy to shape, and both the pastry and the filling can be doubled or tripled for a crowd. You can bake the pastry shells 2 days ahead of time and store them, covered, at room temperature.
To make the pastry, in a food processor, combine the flour and granulated sugar and pulse a few times to mix. Add the butter and pulse until the mixture resembles fine crumbs. Add the egg yolk and pulse until blended. Add