PATE SUCRE or Sweet Tart Dough which can be turned into sugar cookies

I think I finally found a pastry dough I could live with

1 lb unsalted butter
1 lb  5 ounce granulated sugar
26 egg yolks
2 whole eggs
3 lb 8 ounces all purpose flour

Although this dough will make 10 tarts, I think I can bring it down to 1/2 and still have the same success,  this dough can sit in the refrigerator for one week!!!!!!!

First cream the sugar and butter together.   Shut off machine between speed changes.  Scrape the sides of the bowel once or twice.  Can also add a small amount of vanilla extract.

Then start added the other ingredients, starting with the flour.  Only mix at the lowest speed.  Only add the flour, alternate with the eggs.  Only mix until ingredients are incorporated/sandy.  If you over work it that will activate the gluten as will heat and the eggs in the flour and then it will get tough.  Before removing it from the mixing bowl, hand mix and scrape with a dough scraper to make sure have all the ingredients.

Once incorporated, you can start to press it into a pan with the heel of your hand on top of parchment paper, about 1/6 at a time.  Then cover with clear wrap and let set overnight.  Label with date, name of pastry and your name.

Use dusting (all purpose flour) flour, small amount on the surface, uses rolling pin with no dowels at end, not as heavy.  Only easily work the dough, preferably with the rolling pin, so no heat is added..

The next day take out about 1/6 to and roll to 1/4 inch thickness, make one circular with removable bottom, rectangular and 6 small barquettes tarts.  Stay with the same thickness because you don't want it to be too shallow.  Be sure to brush off excess flour before freezing. Then freeze the dough that is in the tart or the butter will melt out.   Then place baking beans, rice and ceramic beads, on parchment paper, in the shell, should go up to the edges so they don't fall it,  and let cook at 350 F for about 15 minutes, once browned is ready for the tart contents.   Be careful of the edge. You can add sugar to the dough, pecans, almonds, coffee extract, etc. to leftover dough after rolling 2 times.

Creme patisierre with whipped cream or buerre noisette, a lovely custard filling, also small chocolate with baked custard or lemon creme.  Can use for classic pumpkin pie.   Flavor with grand marnier, or coconut flavoring or coffee liquer.   Mix up, slightly mix, pastry cream prepared with tahitian vanilla bean, mix to create a light lemon coloring, don't overwork the custard.  Glaze with strained apricot jam or strawberry glaze

CLEAN UP:  do not use a towel because it will gum it up.  Use a doughscraper and pull off the flour into the trash can,   can use a bristle brush or pastry brush to pick off excess flour, toss the dusting flour. Finish with cleansing rinse.

MY VARIATION FOR 5 SHELLS

1/2 lb unsalted butter
1/2 lb 2 1/2 ounces granulated sugar
13 eggs yolks
1 whole egg
1 and 3/4 lbs (1 lb and 12 ounces) all purpose flour