| 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 |
lg |
Egg yolks; or |
| 1 |
lg |
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 <cairnann@yahoo.com> on Apr
28, 1998
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