| 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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