Pâte Brisée Sucrée

Oxmoor House
pastry for eighteen 4-inch turnovers or 6 dozen 1 3/4-inch tart shells


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3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, chilled
2 egg yolks
1/2 cup half-and-half


Combine flour, sugar, and salt in a small mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine egg yolks and half-and-half; add liquid to flour mixture. Stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill thoroughly. Use as directed in desired recipe.

Created date

February 2010