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

How to Make It

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.

Oxmoor House Homestyle Recipes

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