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Michel Roux's Pate Sucree

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.

The Martha Stewart Show, July Summer 2008 http://www.marthastewart.com/355008/michel-rouxs-pate-sucree
4.75
Rated
95100(4)4
  • 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. 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. 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. 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.

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