Pate Sable

1. 1

   Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed.

2. 2

   Don't fluff up the mixture by incorporating air.

3. 3

   The mixture should be smooth, with no lumps of butter.

4. 4

   Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once.

5. 5

   Add the flour and mix until incorporated.

6. 6

   Scrape the bowl and mix for a few more seconds.

7. 7

   Wrap in plastic wrap and chill for one hour or up to 3 days.

8. 8

   The dough can be frozen for up to 2 months.

9. 9

   This recipe will make 2 9-inch tarts.

* Per serving · 4 servings · Values may vary.

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