Pate Sable

Directions

1. 1
   Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed.
2. 2
   Don't fluff up the mixture by incorporating air.
3. 3
   The mixture should be smooth, with no lumps of butter.
4. 4
   Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once.
5. 5
   Add the flour and mix until incorporated.
6. 6
   Scrape the bowl and mix for a few more seconds.
7. 7
   Wrap in plastic wrap and chill for one hour or up to 3 days.
8. 8
   The dough can be frozen for up to 2 months.
9. 9
   This recipe will make 2 9-inch tarts.