Basic Sweet Pastry Dough

Basic Sweet Pastry Dough

a href="http://photobucket.com/" target="blank"img alt="Photobucket" border="0" src="http://i285.photobucket.com/albums/ll51/elrasphotos/IMG0007-2.jpg" width="650" //abr /br /div style="text-align: justify;"I have been using this recipe for many years and never failed. It is pretty reliable recipe, fast and easy to make. The crust is sweet, tender and buttery./divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"span class="Apple-style-span" style="color: #783f04;"bSweet Pastry Dough/b/span/divdiv style="text-align: justify;"span class="Apple-style-span" style="color: #783f04;"benough to make 8 to 10 inches tart/b/span/divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"1/2 cup + 2 tbs chilled unsalted butter, cut into pieces/divdiv style="text-align: justify;"1  1/2 cup all purpose flour/divdiv style="text-align: justify;"1/2 cup confectioner sugar/divdiv style="text-align: justify;"a pinch of salt/divdiv style="text-align: justify;"1 egg, lightly beaten/divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"Put all ingredients, except lightly beaten egg onto food processor. Pulse use 1 to 2 second pulse until most of the butter is the size of a peas. Add lightly beaten egg and pulse again until the dough just starting to form a small clump./divdiv style="text-align: justify;"br //divdiv style="text-align: justify;"Transfer the dough onto work surface, do a href="http://www.youtube.com/watch?v=RfD5qXFsG6A"span class="Apple-style-span" style="color: #999900;"the fraisage/span/a or final blending (press   the dough with the palm of your hand away from you about 6 inches smear, as shown on this video at the end of the process), then gather the dough into a disc, wrap in plastic. Refrigerate at least an hours before using./div

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