No Thanks

Keep In Touch With

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 one 8-inch tart




  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons ice water
  • 1 large egg yolk, lightly beaten


  1. Step 1

    In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)

  2. Step 2

    With the machine running, gradually add water and egg yolk through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

  3. Step 3

    Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.

Martha Stewart Living Television

Related Topics