Place flour in a large bowl and grate butter over it. Stir in sugar and salt with a fork. Add the yolks and water and stir until the dough comes together. It'll be clumpy and will resemble crumbs of various sizes. If you pinch it together with your fingers it should stick together, if not add more water.
Bring dough together and knead into a disk. Wrap in plastic wrap and chill in the fridge for about 30 minutes.
Meanwhile preheat oven to 200°C (392°F) and grease a 23-cm (9-inch) tart pan with removable bottom.
Lightly flour your working surface and roll out the dough in a circle just slightly bigger than the pan. Transfer dough to pan, push it in. If it tears patch it up by pushing the dough together again. Prick dough with a fork and chill in the fridge until cold and firm (at least 30 minutes), or in the freezer for about 10 minutes.
Line the dough with parchment paper and baking beans / weights. Bake like that for 10 minutes, until the edge is set. Remove paper and beans and bake for another 5 minutes, until the tart is golden and dry to the touch.
Remove from oven and let cool.