MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sable Breton
Categories: Pastry
Yield: 1 servings
8 tb Unsalted butter; room temp
3/4 c + 2 tb confectioners' sugar
4 Egg yolks
1 1/4 c All-purpose flour
1 1/4 tb Baking powder
1/2 ts Flaky sea salt
In the bowl of a stand mixer fitted with a paddle, cream
the butter and confectionersCÇÖ sugar on medium-high speed
until pale and fluffy, about 3 minutes. Add the egg yolks
one at a time, beating well in between each addition. Add
the flour, baking powder, and salt, and beat on low speed
until just combined.
Scrape the dough into a pastry bag fitted with a 1" plain
tip, and then pipe the dough into the bottom and side of
a 9" fluted tart pan with removable bottom. Place the
tart pan in the freezer until frozen, at least 2 hours.
Heat the oven to 350+#F/175+#C.
Bake the tart crust, pressing the bottom with the tines
of a fork halfway through baking to deflate any bubbles,
until golden brown and crisp, 20 to 25 minutes. Transfer
to a rack and let cool completely before using.
From Tariq Hanna of Sucre
FROM:
http://www.saveur.com
MM Format by Dave Drum - 12 September 2015
Uncle Dirty Dave's Archives
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