We gather together on the first rather than the seventh day of the week because redemption is even a greater work than creation and more worthy of commemoration and because the rest which followed creation is far outdone by the rest which ensues upon the completion of redemption. Like the Apostles, we meet on the first day of the week and hope that Jesus may stand in our midst and say, “Peace be unto you.” Our Lord has lifted the Sabbath from the old and rusty hinges where on the law had placed it long before and set it on the new golden hinges which His love has fashioned. He has placed our rest day not at the end of a week of toil but at the beginning of the rest which remains for the people of God. Every first day of the week we should meditate on the rising of our Lord and seek to enter into the fellowship with Him in His risen life.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	servings

INGREDIENTS

14	tb	Unsalted butter; cut in 14 pieces
1/3	c	Confectioners' sugar
1	lg	Egg yolk
1 1/2	c	Plus 2 T unbleached all-purpose flour; plus flour for dusting work surface
4	ts	Heavy cream.

INSTRUCTIONS

Adapted from "Book of Tarts" by Maury Rubin (William Morrow, 1995) Yield: 1
9" tart shell
Let the butter sit at room temperature for 10 to 15 min. It should be
malleable but still cool.
Place the confectioners' sugar in the bowl of a standing mixer or into a
medium mixing bowl. Using a paddle attachment for a standing mixer or a
hand electric mixer, cream the butter and sugar until the sugar is no
longer visible. Scrape down the sides of the bowl. Add the egg yolk, and
beat until blended; then, scrape down the sides of the bowl again. Add 1 c
flour, and beat just until the dough looks crumbly. Add the remaining flour
and the cream, and beat until the dough forms a sticky mass.
Shape the dough into a disk and wrap in plastic. Refrigerate 2 hr.
Dust a work surface with flour. Cut the chilled dough into 1" pieces. Using
the heel of your hand, knead the pieces back together and reform the dough
into an even, flattened disk about 6" in diameter. Lift it off the work
surface, and dust the surface with flour again.
Dust a rolling pin with flour. Roll the dough into a 12" round about 1/8"
thick.
Very lightly dust the surface of the dough with flour, gently fold it in
half and slip the flat bottom of a 9" fluted straight-sided flan ring under
the dough so the dough covers half of it, with plenty of overlap. Carefully
place the bottom of the pan into the flan ring, allowing the excess dough
to sit up against the sides. Unfold the dough, and with your thumbs on the
inside and the tips of your fingers on the outside of the ring, use light
pressure to fit the dough into the pan so the bottom and sides are
completely covered and the dough extends about 1/2" above the rim of the
pan. Any tears can be pressed back together or patched with scraps. Using a
fork or a pastry docker, prick the bottom of the dough all over. Place the
tart pan in the freezer for 30 min. Preheat oven to 375F and position a
rack in the center. Place dough in the oven and bake 5 min. Check the
dough. If it seems to slip down a bit from the sides, use your fingertips
and gently push it back. Rotate the pan in the oven. Check again after
another 5 min. If the dough bulges up in the center, prick it in one or two
places with a thin skewer. Rotate it again. Continue baking another 5-8
min, until the pastry is golden brown. Total baking time should be 15-18
min.
Remove the pan from the oven, and allow the dough to cool completely on a
rack.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 29, 98,
converted by MM_Buster v2.0l.

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