Pate Sucree for Caramel-Nut Tart
Pate sucree, a sweeter version of pate brisee, is traditionally used in tarts.
- Yield: Makes two 9-inch tarts
Source: Martha Stewart Living, November 1998
- 2 1/2 cups all-purpose flour, plus more for rolling out dough
- 3 tablespoons sugar
- pinch of salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into pieces
- 2 large egg yolks
Place flour, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles small peas, 15 to 20 seconds.
Add the egg yolks through the feed tube while the machine is running. Slowly add 1/4 cup ice water, and process just until the dough holds together. If necessary, add an additional 2 tablespoons ice water. Divide dough into 2 equal balls. Flatten each into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.