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
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.