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Tender Tart Dough

Prep Time
10 min
Yields
10

This dough, also known as Pate Sablee, can be prepared and frozen for up to 3 months. Thaw in the fridge before using.

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ingredients

½
cup + 2 Tbsp unsalted butter, room temperature
½
cup + 2 Tbsp icing sugar, sifted
1
hard-boiled large egg yolk
1
large egg yolk
½
tsp vanilla extract
1 ¾
cup cake and pastry flour, sifted
¼
tsp salt
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directions

Step 1

Beat the butter and icing sugar together until smooth.

Step 2

Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.

Step 3

Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.

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