| 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>
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”