| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pastry | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | c | Sugar |
| 1/4 | c | Butter or margarine, cut |
| into chunks | ||
| 2 | Egg yolks, or | |
| 1 | Egg |
INSTRUCTIONS
In a bowl combine flour and sugar. Add buter and, with your fingers, rub into flour mixture til well blended. With a fork stir in egg yolks til dough holds together. (Or whirl flour, sugar and butter in a food processor til mixture resembles fine crumbs; add yolks and whirl til dough holds together.) With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; let come to room temp before using.) Press pastry into an 11" tart pan with removable rim, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with pan rim. Bake in a 300@ oven, uncovered, til lightly browned, 30 to 40 mins. Let cool in pan. Fill tart and remove rim to serve. Recipe by: Sunset Magazine 4/97 Posted to KitMailbox Digest by Cairn Rodrigues <[email protected]> on Apr 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1690
Calories From Fat: 548
Total Fat: 61.8g
Cholesterol: 561.7mg
Sodium: 452mg
Potassium: 387mg
Carbohydrates: 242.8g
Fiber: 6.8g
Sugar: 51g
Protein: 37.7g