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Pate Sucree

Use this recipe to make our Caramelized Lemon Tart.

  • Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells

Source: Martha Stewart Living, February 2006


  • 2 1/2 cups all-purpose flour
  • Pinch of salt
  • 3 tablespoons sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 2 egg yolks, lightly beaten
  • 1/4 cup water


  1. Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.

  2. With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.

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