CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
French |
Cakes, Breads |
1 |
Crust |
INGREDIENTS
1 |
c |
Unbleached all purpose flour |
3 |
tb |
Sugar |
1/2 |
ts |
Salt |
1/2 |
c |
(1 stick) chilled unsalted butter, cut into pieces |
2 |
|
Large egg yolks, beaten to blend |
INSTRUCTIONS
Combine first 3 ingredients in bowl; stir to blend. Add butter and cut in,
using pastry blender or fingertips, until mixture resembles coarse meal.
Add yolks; stir with fork until moist clumps form. Gather dough into ball;
flatten into disk. Wrap dough in plastic; chill until firm, about 30
minutes. (Can be made 3 days ahead. Keep chilled. Let soften slightly at
room temperature before using.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”