Reviews
Add Rating & Review
Back to Pate Sucree for Caramel-Nut Tart
All Reviews for Pate Sucree for Caramel-Nut Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pate Sucree for Caramel-Nut Tart
Recipe Summary
Yield: Makes two 9-inch tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for rolling out dough
3 tablespoons sugar
pinch of salt
1 cup (2 sticks) unsalted butter, chilled and cut into pieces
2 large egg yolks
Gallery
Pate Sucree for Caramel-Nut Tart
Recipe Summary
Yield: Makes two 9-inch tarts
Gallery
Pate Sucree for Caramel-Nut Tart
Pate Sucree for Caramel-Nut Tart
Pate Sucree for Caramel-Nut Tart
Recipe Summary
Yield: Makes two 9-inch tarts
Recipe Summary
Yield: Makes two 9-inch tarts
Yield: Makes two 9-inch tarts
Makes two 9-inch tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for rolling out dough
- 3 tablespoons sugar
- pinch of salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into pieces
- 2 large egg yolks
Directions
Place flour, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles small peas, 15 to 20 seconds.
Add the egg yolks through the feed tube while the machine is running. Slowly add 1/4 cup ice water, and process just until the dough holds together. If necessary, add an additional 2 tablespoons ice water. Divide dough into 2 equal balls. Flatten each into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Sucree for Caramel-Nut Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Sucree for Caramel-Nut Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
