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Sweet Pastry Dough

Source: Casual Cuisines of the World - Bistro
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Active Time:  10 Minutes
Total Time:  2 Hours 10 Minutes
  Makes enough dough for one 10-inch tart shell (Serves 8)
Dense, buttery and rich, this sweet dough makes an ideal tart shell. If you like, you can prepare it ahead to use later; wrapped airtight in plastic wrap, it will keep in the refrigerator for up to 2 weeks.
RECIPE INGREDIENTS
1/2 cup plus 1 tablespoon unsalted butter, room temperature, cut into pieces
1/2 cup confectioners' sugar, sifted
1 large egg
2 cups all-purpose flour
1/8 teaspoon baking powder
DIRECTIONS
In a bowl, combine the butter and sugar. Using an electric mixer set on low speed, beat until smooth, about 3 minutes.


Add the egg and beat until creamy. Using a rubber spatula, fold in the flour and baking powder just until incorporated. Then beat with the electric mixer set on low speed until the dough is evenly mixed and clings together, 2-3 minutes.


Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours or as long as 2 weeks. Bring to room temperature before using, then use as directed in individual recipes.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes enough dough for one 10-inch tart shell (Serves 8)
Calories: 253
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 15mg
% Cal. from Fat: 36%
Cholesterol: 27mg
Protein: 7g
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