| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
|
Stick cold unsalted butter; cut into bits |
| 6 |
lg |
Egg yolks |
INSTRUCTIONS
In a bowl with a pastry blender or in a food processor blend or pulse
together flour, sugar, and salt. Add butter and blend or pulse until
mixture resembles coarse meal. Add yolks and, if blending by hand, stir
until mixture forms a dough. If using a food processor pulse until mixture
forms large clumps and with hands form mixture into a dough.
On a work surface smear dough in 3 or 4 forward motions with heel of hand
to slightly develop gluten in flour and make dough easier to work with.
Form dough into a ball and flatten to form a disk. Chill dough, wrapped in
plastic wrap, at least 1 hour and up to 1 day.
Yield: Enough dough for an 11 to 12-inch tart
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking live Show #9017
Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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