Recipe courtesy of Wolfgang Puck
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Yield:
Makes 1 1/2 pounds or 2 (9-inc

Ingredients

Directions

In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.

In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle.

Wrap in plastic wrap and refrigerate for at least 1 hour.

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