Tender Tart Dough

By ctozzi

This dough, also known as Pate Sablee, can be prepared and frozen for up to 3 months. Thaw in the fridge before using.

Ingredients

• 1/2 cup plus 2 Tbsp unsalted butter, room temperature
• 1/2 cup plus 2 Tbsp icing sugar, sifted
• 1 hard-boiled large eggs yolk
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 3/4 cups cake and pastry flour, sifted
• 1/4 teaspoon salt

Details

Servings 10
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.ca

Preparation

Step 1

Beat the butter and icing sugar together until smooth.

Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.

Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.