Reviews
Add Rating & Review
Back to Pate Sucree for Citrus Tart
All Reviews for Pate Sucree for Citrus Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pate Sucree for Citrus Tart
Recipe Summary
Yield: Makes enough for one 9-inch tart
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water
Gallery
Pate Sucree for Citrus Tart
Recipe Summary
Yield: Makes enough for one 9-inch tart
Gallery
Pate Sucree for Citrus Tart
Pate Sucree for Citrus Tart
Pate Sucree for Citrus Tart
Recipe Summary
Yield: Makes enough for one 9-inch tart
Recipe Summary
Yield: Makes enough for one 9-inch tart
Yield: Makes enough for one 9-inch tart
Makes enough for one 9-inch tart
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
- 1 large egg yolk, lightly beaten
- 2 tablespoons ice water
Directions
In a food processor, pulse flour and sugar to combine. Add butter; pulse until mixture resembles coarse meal, about 15 seconds. In a bowl, lightly beat yolk with ice water. With machine running, add egg mixture in a slow, steady stream; process until dough just holds together. On a piece of plastic wrap, press into a flattened disk; wrap well. Chill at least 1 hour.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Sucree for Citrus Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Sucree for Citrus Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
