No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pate Sucree

  • yield: Makes six 4-inch round tart shells
Photography: Reed Davis

Ingredients

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

Directions

  1. Step 1

    Place flour and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add butter to flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. Pour egg mixture through the feed tube in a slow, steady stream, with the machine running. Process just until dough holds together, no more than 30 seconds.

  2. Step 2

    Turn dough out onto a clean work surface. Divide into two equal pieces, and place each on a sheet of plastic wrap. Flatten into disks. Wrap, and refrigerate at least 1 hour or overnight.

Source
Martha Stewart Living, March 2002