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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

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
The Martha Stewart Show, July Summer 2008