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This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.

Source: Martha Stewart Living, August 1994
Yield

Ingredients

Directions

Cook's Notes

For a light, flaky pastry, start with cold ingredients and handle the dough as little as possible. This dough may be stored in the freezer up to one month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour.

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  • MS11675257
    30 JUN, 2017
    Great crust. How about including an oven temperature. I never remember.
    Reply

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