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CATEGORY CUISINE TAG YIELD
Eggs Pastry 1 Servings

INGREDIENTS

2 c Flour
1/4 c Sugar
1/4 c Butter or margarine; cut into chunks
2 lg Egg yolks; or
1 lg Egg

INSTRUCTIONS

In a bowl combine flour and sugar. Add buter and, with your fingers, rub
into flour mixture til well blended. With a fork stir in egg yolks til
dough holds together. (Or whirl flour, sugar and butter in a food processor
til mixture resembles fine crumbs; add yolks and whirl til dough holds
together.)
With your hands, press dough firmly into a smooth ball, kneading a bit to
help bind the dough. (At this point, you may wrap the dough airtight and
refrigerate up to 1 week; let come to room temp before using.)
Press pastry into an 11" tart pan with removable rim, pushing dough firmly
into bottom and sides to make an even layer; the edge should be flush with
pan rim. Bake in a 300@ oven, uncovered, til lightly browned, 30 to 40
mins. Let cool in pan. Fill tart and remove rim to serve.
Recipe by: Sunset Magazine 4/97
Posted to KitMailbox Digest  by Cairn Rodrigues <cairnann@yahoo.com> on Apr
28, 1998

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