Bake at 350 degrees for 30 minutes. For the sabayon, in a heatproof bowl, whisk together the egg yolks, marsala and sugar. Place over a saucepan of simmering water and whisk vigorously until thick. Serve a spoonful of the warm sabayon with each tartlet. Use this mixture in place of each cup of pastry flour called for in your recipes.
Professional bakers use pastry flour often in doughs since it makes a more tender crust.