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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


  1. Place flour and sugar in the bowl of a food processor; pulse to combine.

  2. 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.

  3. Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.

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