Sweet tart dough

Yield: 1 servings

Measure Ingredient
8 tablespoons Unsalted butter; softened
¼ cup Sugar
1 teaspoon Vanilla extract
1 \N Egg yolk
1¼ cup Bleached all-purpose flour

Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with the paddle. Beat on medium speed for 5 minutes, until the mixture is soft, fluffy, and almost white in color. Beat in the vanilla and the egg yolk and continue beating for another 2 minutes, until the mixture is soft and smooth and resembles buttercream. (If the mixture appears curdled, the butter, egg yolk, or both were too cold and not soft enough when combined. Continue to beat and the mixture will become smooth in a few minutes.) Scrape the bowl and beaters and remove the bowl from the mixer. Place the flour in a strainer or sifter and sift it, all at once, over the butter mixture. Using a rubber spatula, fold the flour into the butter mixture until no traces of flour remain visible. Scrape the dough onto the center of a 12-inch square of plastic wrap and shape it into a rough disk. Cover with another 12-inch square of plastic and press the dough between the two pieces of plastic until is about ¼-inch thick.

Refrigerate the dough. This recipe yields 11 ounces of dough, enough for a 9 or a 10-inch crust.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9120 broadcast 05-01-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Nick Malgieri

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