Sucre is French for sugar. This yields a sweet dough that is fairly crumbly and is good great for lining tart pans. This is a pretty rich, sandy dough, thanks to the yolks and cream.
Combine butter, sugar, salt and flours until very sandy.
Add yolks and cream and mix just until dough comes together. Do not overwork dough.
Roll out between sheets of parchment and refrigerate for at least 30 minutes. You can also freeze it for up to a month.
When ready to bake, let the dough sit at room temperature for a few minutes so it is pliable, and then gently fit it into a tart pan, gently pressing it into the corners.
Roll over the top of the pan to cut off the excess dough.
Prick all over with a knife and then freeze. Baking from frozen reduces the risk of the crust shrinking.
Bake at 350 degrees, F, until lightly golden brown and delicious. Fill with your desired filling.
You can certainly make this in a mixer, but keep it on low speed and mix just until the dough comes together. Make a simple fresh fruit tart by cooling the tart shell, filling with thick pastry cream and topping with fresh whole or sliced fruit. To make the fruit shine, you can brush it with a bit of melted and strained jam.
