Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz (2 sticks) unsalted butter,
Slightly softened
1 c Confectioner's sugar
2 Egg yolks
2 c 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: 1 1/2 pounds of dough

BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37

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