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Ingredients
- 2Â 1/3 c. cake or possibly pastry flour
- 1/3 c. sugar
- 1/2 lb unsalted butter - (2 sticks) chilled, and
- Â Â cut into small pcs
- 2 x egg yolks
- 1 Tbsp. heavy cream - (to 2)
Directions
- In a food processor fitted with the steel blade, combine the flour and sugar. Add in the butter and process till the texture resembles fine meal.
- In a small bowl, whisk together the yolks and 1 Tbsp. of the cream. Scrape into the machine and process till a ball begins to create, using the additional Tbsp. of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and chill for at least 1 hour.
- Use as needed.
- This recipe yields about 1 1/2 pounds or possibly two 9-inch tart shells.
- Comments: Always make the pastry dough hrs before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing.
- Yield: 1 1/2 pounds
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