This dough yields enough to make any of the recipes in this chapter that call for it. The shape of your tart—round, square, or rectangular—should determine how you form the dough in the final step.
Ingredients
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and confectioners’ sugar. Mix on low speed until combined, about 2 minutes.
Step 2
Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as necessary. Add 3/4 cup flour, and mix on low speed just until the flour is incorporated, about 30 seconds. Add remaining 3/4 cup flour along with the salt and cream, and mix just until flour is no longer visible, about 1 minute.
Step 3
Turn out dough onto a piece of plastic wrap, and shape into a flattened disk. Wrap in plastic, and refrigerate for at least 2 hours or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
