Pate Sucre

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Sucre is French for sugar.  This yields a sweet dough that is fairly crumbly and is good for lining tart pans.  This is a pretty rich dough, thanks to the yolks and cream.

8 oz. all purpose flour
8 oz. cake flour
4 oz. sugar
10.4 oz. unsalted butter
2 egg yolks
1 oz. heavy cream
pinch of salt

Combine butter, sugar, salt and flours until very sandy.  Add yolks and cream and mix just until dough comes together.  Do not overwork dough.

Bake at 350 degrees, F, until lightly golden brown and delicious.  I do recommend docking and parbaking (if not full blind baking, depending upon what is going in the tart shell).