Recipe by spatchcock
This was originally posted by Mean Chef. I have made this tart dough many times and swear by it for any sweet tart invention. Mean Chef was/is a true cooking inspiration for me. Source: "Desserts."
Top Review by Leta
Wonderful tart dough! Came out flaky and beautifully brown. I have found that any tart dough is difficult to work with unless it is very cold, so I rolled it between two pieces of plastic wrap, then layed it out flat in the freezer before trying to press it into the tart pan.
- 2 3⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 8 ounces unsalted butter, cold
- 2 egg yolks
- 1⁄4 cup heavy cream