Recipe courtesy of Peggy Cullen
Save Recipe Print
1 hr 15 min
1 hr 15 min
1 1/2 pounds of dough



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


S'mores Cake

Recipe courtesy of Food Network Kitchen

Sable Cookies

Recipe courtesy of Madeline Lanciani

French Sables

Recipe courtesy of Beth Setrakian

Green Tea Sables

Recipe courtesy of Dorie Greenspan

Dark Chocolate-Hazelnut Sables

Recipe courtesy of Food Network Kitchen

Venison Pate

Recipe courtesy of Ben Sheagren

Country Pate

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pate Brisee

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Latest Stories