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Pate Sucree for Rice Pudding Tarts with Blood Oranges
Credit:
Reed Davis
Recipe Summary
Yield: Makes six 4-inch round tart shells
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1/4 cup ice water
Gallery
Pate Sucree for Rice Pudding Tarts with Blood Oranges
Credit:
Reed Davis
Recipe Summary
Yield: Makes six 4-inch round tart shells
Gallery
Pate Sucree for Rice Pudding Tarts with Blood Oranges
Credit:
Reed Davis
Pate Sucree for Rice Pudding Tarts with Blood Oranges
Credit:
Reed Davis
Pate Sucree for Rice Pudding Tarts with Blood Oranges
Recipe Summary
Yield: Makes six 4-inch round tart shells
Recipe Summary
Yield: Makes six 4-inch round tart shells
Yield: Makes six 4-inch round tart shells
Makes six 4-inch round tart shells
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- 1/4 cup ice water
Directions
Place flour and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add butter to flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. Pour egg mixture through the feed tube in a slow, steady stream, with the machine running. Process just until dough holds together, no more than 30 seconds.
Turn dough out onto a clean work surface. Divide into two equal pieces, and place each on a sheet of plastic wrap. Flatten into disks. Wrap, and refrigerate at least 1 hour or overnight.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Sucree for Rice Pudding Tarts with Blood Oranges
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Reviews:
Most Helpful
Most Helpful
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Newest
All Reviews for Pate Sucree for Rice Pudding Tarts with Blood Oranges
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
