INGREDIENTS

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 <cairnann@yahoo.com>
on Apr 28, 1998

A Message from our Provider:

“Sin: it seemed like a good idea at the time”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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