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Pate Sucree for American Flag Tart
Recipe Summary
Yield: Makes enough for two 4-by-14-inch tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
3 tablespoons sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks, lightly beaten
1/4 cup ice water, plus more if needed
Cook's Notes
Freeze up to 1 month.
Gallery
Pate Sucree for American Flag Tart
Recipe Summary
Yield: Makes enough for two 4-by-14-inch tarts
Gallery
Pate Sucree for American Flag Tart
Pate Sucree for American Flag Tart
Pate Sucree for American Flag Tart
Recipe Summary
Yield: Makes enough for two 4-by-14-inch tarts
Recipe Summary
Yield: Makes enough for two 4-by-14-inch tarts
Yield: Makes enough for two 4-by-14-inch tarts
Makes enough for two 4-by-14-inch tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- Pinch of salt
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 2 large egg yolks, lightly beaten
- 1/4 cup ice water, plus more if needed
Directions
Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds). Divide in half; shape each into a rectangle. Wrap in plastic. Refrigerate at least 2 hours (up to 2 days).
Cook's Notes
Freeze up to 1 month.
Cook’s Notes
Freeze up to 1 month.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pate Sucree for American Flag Tart
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Reviews:
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All Reviews for Pate Sucree for American Flag Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
