Pate Sable Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 ounce: , (2 sticks) unsalted butter,
Slightly softened,
1 cup: Confectioners sugar,
2: Egg yolks,
2 cup: Flour,
Directions:
Cream the butter and sugar in a standard mixer equipped with a paddle
attachment, just until mixed. Dont 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
Source from luhu.jp
attachment, just until mixed. Dont 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
Source from luhu.jp
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Baker