Recipe courtesy of Peggy Cullen
Pate Sable
- Level: Easy
- Yield: 1 1/2 pounds of dough
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 257
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 65
- Sodium
- 4
- Total: 1 hr 15 min
- Prep: 1 hr 15 min
Ingredients
8 ounces (2 sticks) unsalted butter, slightly softened
1 cup confectioner's sugar
2 egg yolks
2 cups flour
Directions
- 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.