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Pate Sucree for Plum Tarte Tatin
Recipe Summary
Yield: Makes enough for 2 ten-inch tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup ice water
Gallery
Pate Sucree for Plum Tarte Tatin
Recipe Summary
Yield: Makes enough for 2 ten-inch tarts
Gallery
Pate Sucree for Plum Tarte Tatin
Pate Sucree for Plum Tarte Tatin
Pate Sucree for Plum Tarte Tatin
Recipe Summary
Yield: Makes enough for 2 ten-inch tarts
Recipe Summary
Yield: Makes enough for 2 ten-inch tarts
Yield: Makes enough for 2 ten-inch tarts
Makes enough for 2 ten-inch tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 2 large egg yolks
- 1/4 cup ice water
Directions
In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.
In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.
Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Sucree for Plum Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Pate Sucree for Plum Tarte Tatin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
