New This Month

Easy Pate Sucree

Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.

  • Yield: Makes enough for 12 mini pies or 6 tartlets

Source: Martha Stewart Living, November 2006


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


  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)


Citrus Variation: Make recipe as directed; add 1 teaspoon grated orange zest and 1/2 teaspoon grated lemon zest with the dry ingredients.

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