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Title: Pate Sable
Yield: 1 Servings

Ingredients

      8 oz unsalted butter, slightly
           -softened
      1 c  confectioner's sugar
      2    egg yolks
      2 c  flour

Instructions

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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by
Gail Shermeyer, 4paws@netrax.net

Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37 Posted to MC-Recipe
Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

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