Yield: 1 Servings
|¼ cup||Butter or margarine; cut into chunks|
|2 larges||Egg yolks; or|
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@...> on Apr 28, 1998