| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pie, Dough/, Crust | 1 | Servings | |
INGREDIENTS
| 8 | oz | Unsalted butter, slightly softened |
| 1 | c | Confectioner's sugar |
| 2 | Egg yolks | |
| 2 | c | Flour |
INSTRUCTIONS
Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed. Don't fluff up the mixture by incorporating air. The mixture should be smooth, with no lumps of butter. Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once. Add the flour and mix until incorporated. Scrape the bowl and mix for a few more seconds. Wrap in plastic wrap and chill for one hour or up to 3 days. The dough can be frozen for up to 2 months. This recipe will make 2 9-inch tarts. Yield: 1 1/2 pounds of dough BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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