Pate sable (peggy cullen)

Yield: 1 Servings

Measure Ingredient
8 ounces Unsalted butter; (2 sticks) slightly softened
1 cup Confectioner's sugar
2 \N Egg yolks
2 cups Flour

Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed. Don't fluff up the mixture by incorporating air. The mixture should be smooth, with no lumps of butter. Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once. Add the flour and mix until incorporated. Scrape the bowl and mix for a few more seconds. Wrap in plastic wrap and chill for one hour or up to 3 days. The dough can be frozen for up to 2 months. This recipe will make 2 9-inch tarts. Yield: 1½ pounds of dough Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A37 Posted to MC-Recipe Digest V1 #311 Date: Sat, 23 Nov 1996 22:36:15 -0600 From: Jackie Bordelon <jbord@...>

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