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Pate Sucree for Rice Pudding Tarts with Blood Oranges

Use this recipe to make our Rice Pudding Tarts with Blood Oranges.

  • Yield: Makes six 4-inch round tart shells

Photography: Reed Davis

Source: Martha Stewart Living, March 2002


  • 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


  1. 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.

  2. 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.

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