Name: Pâte sublime (Delicate Sweet Pastry Dough with Cream)
Yield: For about 1 pound (450 g) pastry (enough for two 8 to 9-inch [20–23 cm] tart shells)
Cuisine: French
Ingredients: ½ teaspoon salt; 10 tablespoons (140 g) cold unsalted butter; 1 teaspoon baking powder; 2 tablespoons granulated sugar; 6 tablespoons heavy cream beaten with 1 egg yolk; 2 cups (260 g) all-purpose flour