writes:
>
>tert in seattle wrote:
>> writes:
>> >tert in seattle > wrote in
>> :
>> >It's definitly not going to be a flakey crust, not with melted butter.
>> >It's not a lot of egg yolks, what about 3 oz of yolk I think. Should
>> >still be fairly tender, and more robust.
>> >
>> >> For a 9" pie:
>> >>
>> >> 2 1/2 cup flour
>> >> 1/2 cup butter
>> >> 6 Tbsp water
>> >> 3 egg yolks
>> >>
>> >> Mix flour and egg yolks. Put butter and water in a small saucepan
>> >> over low heat until the butter is melted. Add butter and water to
>> >> flour and egg mixture. Knead until all flour is part of the dough
>> >> ball. If extra water is needed, add 1 tsp water. Divide in half
>> >> and roll. No chilling required!
>> >>
>> >> it says, "The taste is similar to a shortening and cold-water crust,
>> >> but the texture is stiffer and more solid."
>> >>
>> >> Is that a lot of egg yolks?
>> >>
>> >> I found it he http://tinyurl.com/mhkcz
>>
>>
>> thanks Mike ... that suits my needs
>>
>> I'll give it a try
>
>Yup - it's a little richer, more yellow, of course, and sturdy and
>dense, as compared with fall-apart regular pie pastry which should be
>very flakey and tender. I think I have some flan recipes that call for
>the egg-yolk type pastry crust - not as prone to leakage if the custard
>mix is liquid-y.

do you think it would be good for little 3" fruit tarts?