Pate Sable
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Pate Sable
  Pate  
Last updated 6/12/2012 12:58:50 AM. Recipe ID 21667. Report a problem with this recipe.
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      Title: Pate sable
 Categories: Baker
      Yield: 4 Servings
 
      8 oz (2 sticks) unsalted butter,
           Slightly softened
      1 c  Confectioner's sugar
      2    Egg yolks
      2 c  Flour
 
  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.
  
  Yield: 1 1/2 pounds of dough
  




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Recipe ID 21667 (Apr 03, 2005)

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