Use this recipe when making our Mango Tart. Compared to pate brisee (basic piecrust dough), pate sucree is sweeter and slightly sticky -- it contains egg yolks.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour and sugar in the bowl of a food processor; pulse to combine.

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  • Add butter; pulse until mixture resembles coarse meal. In a bowl, combine yolks and 1/4 cup ice water. With motor running, slowly pour in egg mixture; process until dough begins to come together.

  • Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.

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