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Pate Sucree

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 2 large egg yolks, lightly beaten
  • 2 to 4 tablespoons cold heavy cream or ice water

Directions

  1. Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
From Martha Stewart Living

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