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Pate Sucree for Mango Tart
Recipe Summary
Yield: Makes two 9-inch tart shells
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) unsalted butter
2 large egg yolks, lightly beaten
Gallery
Pate Sucree for Mango Tart
Recipe Summary
Yield: Makes two 9-inch tart shells
Gallery
Pate Sucree for Mango Tart
Pate Sucree for Mango Tart
Pate Sucree for Mango Tart
Recipe Summary
Yield: Makes two 9-inch tart shells
Recipe Summary
Yield: Makes two 9-inch tart shells
Yield: Makes two 9-inch tart shells
Makes two 9-inch tart shells
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) unsalted butter
- 2 large egg yolks, lightly beaten
Directions
Place flour and sugar in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal. In a bowl, combine yolks and 1/4 cup ice water. With motor running, slowly pour in egg mixture; process until dough begins to come together.
Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Sucree for Mango Tart
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Reviews:
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All Reviews for Pate Sucree for Mango Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
