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Pate Sucree Extra

Pate Sucree Extra

Martha Stewart Living, July 2001 http://www.marthastewart.com/314991/pate-sucree-extra
2.754165
Rated
55.0833100(13)13
  • Yield Makes two 8- to 10-inch tarts or single-crust pies

Ingredients

    • 2 1/2 cups all-purpose flour
    • 1/3 cup sugar
    • 1 pinch of salt
    • 1 cup (2 sticks) unsalted butter, cut into pieces
    • 1/4 cup ice water
    • 3 large egg yolks

Directions

  1. Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until mixture resembles a coarse meal, about 10 seconds.
  2. With machine running, add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water.
  3. Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour.

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