The art of french pastry phần 317
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grams|Rounded
⅓cup
Confectioners’
sugar|110
grams|1cup
Vanillaextract|3
grams|½
teaspoon
Eggyolks|80
grams|4to5
yolks
METHOD
DAY1
1 Placethebutter,sea
salt,andsiftedall-purpose
flourinthebowlofyour
mixer.Mixonlowspeed
withthepaddleuntilthe
mixtureiscrumbly.Do
notmixlongeroryouwill
allowthegluteninthe
flourtodevelop,which
willresultinrubbery
dough.Addthealmond
flourandthesifted
confectioners’sugarand
mixonlowspeeduntilthe
ingredientsarejustmixed
together.Addthevanilla
andeggyolkandmixon
mediumjustuntilallthe
ingredientscome
together.
2 Scrapethedoughout
ofthebowlandpressit
intoa½-inch-thick
rectan-gularblock.Wrap
airtightinplasticwrapand
refrigerateovernight.
DAY2
1 Rolloutandlinetart
pansfollowingthe
directionsfollowingSweet
Dough.Forbestresults
refrigerateovernight
beforepre-baking.
2 Topre-bake,preheat
theovento325°F/160°C.
Thelowoven
temperaturewillallowall
ofthewatertoevaporate,
resultinginaveryflaky
crust.Usepieweightsfor
thefirst15minutesof
baking(seeNote).Bake
withthepieweightsfor15
minutes,thenremove
themandcontinueto
bakefor5to15minutes,
untilthedoughisdryand
