Pate Sucree for Mango Tart
Use this recipe when making our Mango Tart. Compared to pate brisee (basic piecrust dough), pate sucree is sweeter and slightly sticky -- it contains egg yolks.
- Yield: Makes two 9-inch tart shells
Source: Martha Stewart Living, June 2000
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) unsalted butter
- 2 large egg yolks, lightly beaten
Place flour and sugar in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal. In a bowl, combine yolks and 1/4 cup ice water. With motor running, slowly pour in egg mixture; process until dough begins to come together.
Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.