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Winter warmup: Sunny days are here again, thanks to dried summer stone fruit

By Wolfgang Puck, Tribune Content Agency on

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

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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) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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