Tart Dough

Name: Tart Dough
Yield: Makes enough for 6 dozen cream puffs
Ingredients: 6 tablespoons unsalted butter, softened; 1/2 cup confectioners' sugar; 2 large egg yolks; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 2 teaspoons heavy cream

Use this recipe to make our Cream Puffs.

Source: Martha Stewart Living, November 2005

Makes enough for 6 dozen cream puffs

Yield

Ingredients

6 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
2 large egg yolks
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons heavy cream

Directions

1. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
2. Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.

Similar Recipes

Reviews

How would you rate this recipe?

KathyHaven

16 JUL, 2009

There may be a typo. I think it should be 1-1/2 cups flour (the 3/4 c. and the second 3/4 c. would make 1-1/2 cups). Not positive, though.
Reply
pelican66

16 JUL, 2009

the list of ingredients and directions don't match re: the flour!!
Reply
bobblebee

5 AUG, 2008

is this 3/4 cup flour, or 1 1/2?
Reply
helenlibrary

7 NOV, 2007

I love this recipe and use it for all of my tarts. I especially like it as the base of the Tomato Tart in Martha Stewart's Baking Handbook.
Reply

I'm in the mood for:

See Recipes