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Pate Sucree for Chocolate Macadamia Nut Tart

This sweet pastry crust is perfect to use with your holiday tarts.

  • Yield: Makes two 11-inch shells

Source: Martha Stewart Living, November 1997


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 sticks cold unsalted butter, cut up
  • 2 large egg yolks
  • 4 tablespoons ice water


  1. Place flour and sugar in food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.

  2. Lightly beat egg yolks; add ice water. Add to food processor while machine is running; process until the dough holds together.

  3. Divide dough into 2 batches; turn out onto 2 separate pieces of plastic wrap. Flatten each into a circle, and wrap in plastic wrap; refrigerate for at least 1 hour.

Cook's Notes

This pastry dough may be stored in the freezer up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

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