Pate Sucree for American Flag Tart

flag tarts patriotic fourth of july
2 4-by-14-inch tarts

Use this to make our American Flag Tart.


  • 2 ½ cups all-purpose flour

  • 3 tablespoons sugar

  • Pinch of salt

  • 1 cup (2 sticks) unsalted butter, cut into pieces

  • 2 large egg yolks, lightly beaten

  • ¼ cup ice water, plus more if needed


  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds). Divide in half; shape each into a rectangle. Wrap in plastic. Refrigerate at least 2 hours (up to 2 days).

Cook's Notes

Freeze up to 1 month.

Related Articles