The all purpose European pastry dough! Translated Meurbeteig means "mellow dough." The basic method for this versile dough which can be made into many variations starts with the principle of: one part weight sugar, double weight butter and triple weight flour. The cup amounts above are approximates. Just weigh ingredeints for the most accurate measurements. Combine the flour, butter and sugar and stir in enough egg yolk with vanilla, wine, and lemon to taste to bind the dough. The dough can be made batter like, softer or firmer as desired. This is the outstanding feature of this dough to change it to your liking. For kuchens the dough can be made into a texture to spread or pat into the pan, although normally no baking powder is used, a teaspoon made be added for kuchen type doughs. Normally the dough is like a short dough similar to tart pastry.Basically for softer doughs, increase the egg yolks and decrease the flour. For chocolate variations add some baking cocoa or melted choclate. For a tangy dough add some sour cream, or grated cheese for a cheese pastry dough. Blend in almonds for a nut dough. Of importance is that the dough should be prepared quickly and chilled prior to using if used for tart shells or pastries. Then it can be rolled out to fit tart pans etc. Prick the dough with tines of a fork when used for tart pastires. For kuchens the dough need not be chilled and may be used immediately. Double recipe if desired.Follow individual recipes, baking temperature usually from 350 to 375. Dough freezes well.

From the 'REcipeinternet: Recipes from Around the World' recipe list.