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Pate Sucree

Use this recipe for our Cranberry, Almond, and Cinnamon Tart. A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold.

  • Yield: Makes enough for 1 tart
Pate Sucree

Source: Martha Stewart Living, November 2007

Ingredients

  • 1 1/4 cups all-purpose flour
  • 4 1/2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water

Directions

  1. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds.

  2. Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer than 30 seconds).

  3. Turn out onto a work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

Cook's Note

Freeze for up to 1 month.

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