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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour and salt into a bowl. Add the butter, Rub into the flour until mixtureresembles fine bread crumbs. | 2. In a small bowl, mix the egg yolk, lemon juice and 2 tablespoons ice water. Add to the flour mixture. With a fork, toss gently to mix and moisten. | 3. Press the dough into a rough ball. If it is too dry, add 1 tablespoon water. Turn onto the work surface or a pastry board. | 4. With the heel of your hand, push small portions of dough away from you, smearing them on the surface. | 5. Continue moxing the dough in this way until it feels pliable and can be peeled off the surface easily. | 6. Press the dough into a smooth ball, wrap in plastic wrap and chill for at least 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 3/4	3/4		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	1/2	cup	chilled	684.0	31.428	21.372	57.6
egg yolk	1			54.74	0.6103	2.6962	4.5118
lemon juice	1/4	teaspoon		0.2796	0.0877	0.0044	0.003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.