Name: Pate Sucree - Martha Stewart Living
Ingredients: 2 1/2 c All-Purpose flour; 3 tb Sugar; 1/2 lb (2 sticks) cold unsalted butter, cut into small pieces; 4 tb Ice water; 2 lg Egg yolks

Following, then, the holy fathers, we unite in teaching all men to confess the one and only Son, our Lord Jesus Christ. This selfsame one is perfect both in deity and in humanness; this selfsame one is also actually God and actually man, with a rational soul and a body. He is of the same reality as God as far as his deity is concerned and of the same reality as we ourselves as far as his humanness is concerned; thus like us in all respects, sin only excepted. Before time began he was begotten of the Father, in respect of his deity, and now in these 'last days,' for us and behalf of our salvation, this selfsame one was born of Mary the virgin, who is God-bearer in respect of his humanness. We also teach that we apprehend this one and only Christ-Son, Lord, only-begotten in two natures; and we do this without confusing the two natures, without transmuting one nature into the other, without dividing them into two separate categories, without contrasting them according to area or function. The distinctiveness of each nature is not nullified by the union. Instead, the 'properties' of each nature are conserved and both natures concur in one 'person' and in one reality. They are not divided or cut into two persons, but are together the one and only and only-begotten Word of God, the Lord Jesus Christ. Thus have the prophets of old testified; thus the Lord Jesus Christ himself taught us; thus the Symbol of Fathers has handed down to us.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs		Soup/stews	2	Tartsworth

INGREDIENTS

2 1/2	c	All-Purpose flour
3	tb	Sugar
1/2	lb	(2 sticks) cold unsalted butter, cut into small pieces
4	tb	Ice water
2	lg	Egg yolks

INSTRUCTIONS

1. Place flour and sugar in the bowl of a food processor. Add butter and
pulse until mixture resembles coarse meal, about 10 seconds (if you don't
have a food processor, cut in butter with a pastry cutter). In a small
bowl, beat together ice water and egg yolks. With the food processor
running, add liquid to flour mixture drop by drop, until dough just holds
together without being wet or sticky. (You may not need all the liquid. Do
not overprocess.)
2. Turn dough out onto a large piece of plastic wrap. Flatten dough into a
circle and wrap. Chill for at least an hour, or until ready to serve.
MAKES ENOUGH FOR TWO 8-TO-10-INCH TARTS
Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.

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