Pate Sable
By: Anonymous
Published: Saturday, February 13, 2010 - 1:29am

Ingredients




8 ounces Unsalted butter, slightly softened
1 cup Confectioner's sugar
2 Egg yolks
2 cups Flour

Preparation

1 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. 2 Will make 2 9-inch tarts. 3 Yield: 1 1/2 pounds of dough BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37