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Title: Pate Sable
Yield: 1

Ingredients

      8 oz unsalted butter; slightly
           -softened
      1    ; (2 sticks)
      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

Converted by MC_Buster.

Recipe by: BAKERS' DOZEN SHOW #BD1A37

Converted by MM_Buster v2.0l.

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