Easy Pate Sucree for Tarts
- Yield: Makes one 8-inch tart
Source: Martha Stewart Living Television
- 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
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.)
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.
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.