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Pate Sucree for Tarts


Pate Sucree and Pate Sablee: The French often use these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is rich and crumbly (indeed, its name comes from the French word for "sand"). The former is a little easier to roll out; the latter can be pressed into the pan with your fingertips.

Source: Martha Stewart Living, July 2004


  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 2 large egg yolks, lightly beaten
  • 2 to 4 tablespoons cold heavy cream or ice water


  1. Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.

Cook's Notes

Freeze up to 1 month.

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