Wednesday, December 24, 2008

Sweet Tart Dough

1 1/8 cups all purpose flour (1 cup plus 2 tablespoons)
½ teaspoon baking powder
1/8 teaspoon salt (2 pinches)
2 T sugar
9 T cold butter (1 stick plus 1 tablespoon)
2 egg yolks

Into the bowl of a food processor fitted with the metal blade, drop the flour, baking powder, salt and sugar. Process for a few seconds, to mix the dry ingredients.

Cut the butter into ½-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 to 30 seconds in all. The mixture should be crumbly, with only a few larger bits of butter visible.

Drop the egg yolks into the processor and pulse in bursts, just until the dough starts to clump together in bigger crumbs- it won’t form a single mass. Scrape out the wet crumbs, press them together, and knead just for a few seconds, to form a smooth, tight dough. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using. Freeze the dough for longer keeping.

Let the chilled dough sit at room temperature for 10 minutes or so before rolling. Thaw frozen dough completely, preferably in the refrigerator, before using.


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