Michel Roux's Pate Sucree
This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.
- Yield: Makes about 1 pound
Source: The Martha Stewart Show, July Summer 2008
- 1 3/4 cups all-purpose flour
- 7 tablespoons unsalted butter, cut into small pieces and softened
- 1 cup confectioners' sugar
- Pinch of salt
- 2 large eggs, room temperature
Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.
Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.
Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.