Winter warmup: Sunny days are here again, thanks to dried summer stone fruit
Makes 1 1/2 pounds (750 g), enough for one double-crust tart
2 1/3 cups (585 mL) cake flour or pastry flour
1/3 cup (85 mL) sugar
1/2 pound (250 g) unsalted butter, chilled, cut into small pieces
3 large egg yolks
1 to 2 tablespoons heavy cream
In a food processor with the stainless-steel blade, combine the flour and sugar. Add the butter and pulse until it resembles fine meal.
In a small bowl, whisk together the yolks and 1 tablespoon of cream. Scrape into the machine and process until a ball begins to form, adding a little additional cream if necessary. Remove the dough to a lightly floured surface and press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour before using.
(c) 1920 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
