INGREDIENTS

INSTRUCTIONS

To mix the dough by hand, combine flour, sugar, salt and baking  powder
in a medium mixing bowl and stir well to mix. Cut butter into
1-tablespoon pieces and add to dry ingredients. Toss once or twice to
coat pieces of butter. Using your hands or a pastry blender, rub the
butter into the dry ingredients by breaking it into tiny pieces,
continuously pinching and squeezing it into the dry ingredients. Be
careful to keep the mixture uniform by occasionally reaching down to
the bottom of the bowl and mixing all the ingredients until the
mixture resembles a coarse-ground cornmeal and no large pieces of
butter remain visible. Beat the eggs in a small bowl and pour over  the
flour and butter mixture. Stir with a fork, continuing to stir  until
the dough begins to hold together, but still appears somewhat  dry.
Scatter flour on the work surface and scrape the dough into it.  Press
and knead the dough quickly 3 or 4 times, until it is smooth.  To mix
the dough in a food processor, combine the flour, sugar, salt  and
baking powder in work bowl fitted with metal blade. Pulse 3 times  at
1-second intervals to mix. Cut butter into 1-tablespoon pieces and  add
to work bowl. Process, pulsing repeatedly at 1-second intervals,  until
the mixture is fine and powdery, resembles a coarse-ground  cornmeal
and no large pieces of butter remain visible, about 15  pulses in all.
Add the eggs to the work bowl and pulse ten times or  so, until the
dough forms a ball. Scatter flour on the work surface  and knead the
dough into it. Press and knead the dough quickly 3 or 4  times, until
it is smooth. Press the dough into two equal disks.  Sandwich the disks
of dough between two pieces of plastic wrap and  press it into a 6-inch
disk. Refrigerate the dough until firm, or  until you are ready to use
it, at least one hour. This recipe yields  two 9-inch tart crusts.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9135 broadcast
05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-21-1998  Recipe by:
Nick Malgieri  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 438
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 372mg
Sodium: 971.4mg
Potassium: 139.9mg
Carbohydrates: 78.9g
Fiber: 7.4g
Sugar: 66.9g
Protein: 13.1g