| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Unsalted butter, 2 sticks |
| 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 Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A37 Posted to MC-Recipe Digest V1 #311 Date: Sat, 23 Nov 1996 22:36:15 -0600 From: Jackie Bordelon <jbord@premier.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2643
Calories From Fat: 1717
Total Fat: 195.2g
Cholesterol: 847.8mg
Sodium: 45.9mg
Potassium: 358.1mg
Carbohydrates: 192.1g
Fiber: 6.8g
Sugar: <1g
Protein: 33g