Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed. Dont fluff up the mixture by incorporating air. The mixture should be smooth, with no lumps of butter. Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once. Add the flour and mix until incorporated. Scrape the bowl and mix for a few more seconds. Wrap in plastic wrap and chill for one hour or up to 3 days. The dough can be frozen for up to 2 months. This recipe will make 2 9-inch tarts. Yield: 1 1/2 pounds of dough BAKERS DOZEN PEGGY CULLEN SHOW #BD1A37 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, email@example.com Recipe by: BAKERS DOZEN PEGGY CULLEN SHOW #BD1A37 Posted to MC-Recipe Digest V1 #510 by firstname.lastname@example.org (Shermeyer-Gail) on Mar 11, 1997
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|Serving Size: 1 Serving (799g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 676 (35%)|
|Amt Per Serving||% DV|
|Total Fat 75.1g||100 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 136.6mg||5 %|
|Potassium 617.5mg||16 %|
|Total Carbohydrate 238.7g||70 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 230.6g|
|Protein 74.1g||106 %|
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Calories per serving: 1954
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