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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is the crust for the tart recipe in the Hometown Newspaper. Ingredients:
1 2/3 cups all-purpose flour |
1 2/3 cups cake flour |
1/2 cup sugar |
1/2 teaspoon salt |
2 sticks unsalted butter, cut into small pieces |
2 cage-free egg yolks |
1 tablespoon whipping cream |
6 to 8 tablespoons ice water |
Directions:
1. Combine the flours, sugar and salt in the food processer with the metal blade.
2. Pulse to combine.
3. Add butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal.
4. Add the egg yolks and cream, pulse twice.
5. While pulsing, slowly add the ice water until dough forms.
6. Gather the dough into a ball and divide into 2 pieces.
7. flatten one into a disk, wrap in plastic wrap and freeze and refrigerate for another recipe.
8. Divide the other half into 2 equale parts.
9. Roll both into balls then, flatten both into disks and wrap individually.
10. Refrigerate until ready to use.
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