Recipe information
Yield
makes two 8- to 11-inch tarts
Ingredients
8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners’ sugar
4 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
Preparation
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes; mix in the vanilla. Add the flour and the salt, and mix on medium-low speed until just combined and crumbly, about 15 seconds (do not overmix). Pat the dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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