Cream Cheese Dough
(Makes enough for a double crust 9-inch pie or 24 tartlets)

I have used this dough for many years as a base for Pecan Tassies or mini tarts like the Pear or Apple Tartlets listed in this site. You can also pre-bake it for a larger tart, or try it for other pastry-based desserts. It is versatile and so easy you will be amazed.

4 ounces unsalted butter, at cool room temperature
3 ounces cream cheese (do not use nonfat) at cool room temperature
1 cup bleached cake flour (not self-rising) 

Place the butter and cream cheese in a mixing bowl and beat on medium high speed for about 3 minutes until the mixture is light, fluffy and smooth. Scrape the bowl and add the flour, blending on low speed just until the flour is mixed in. 
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