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Pate Sucree

For a light, flaky pastry, start with cold ingredients and handle the dough as little as possible.

  • Yield: Makes enough for two 8-to-10-inch tarts

Source: Martha Stewart Living, August 1994


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
  • 4 tablespoons ice water
  • 2 large egg yolks


  1. Place flour and sugar in the bowl of a food processor. Add butter and pulse until mixture resembles coarse meal, about 10 seconds (if you don't have a food processor, cut in butter with a pastry cutter). In a small bowl, beat together ice water and egg yolks. With the food processor running, add liquid to flour mixture drop by drop, until dough just holds together without being wet or sticky. (You may not need all the liquid. Do not overprocess.)

  2. Turn dough out onto a large piece of plastic wrap. Flatten dough into a circle and wrap. Chill for at least an hour, or until ready to serve.


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