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Pate Sucree
Recipe Summary
Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1/4 cup water
Gallery
Pate Sucree
Recipe Summary
Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Gallery
Pate Sucree
Pate Sucree
Pate Sucree
Recipe Summary
Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Recipe Summary
Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 3 tablespoons sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 2 egg yolks, lightly beaten
- 1/4 cup water
Directions
Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.
With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Sucree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Sucree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
