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Pâte Brisée Sucrée

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


  • 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

How to Make It

  1. 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.

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