Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Sucree for Caramel-Nut Tart Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 9-inch tarts Pate sucree, a sweeter version of pate brisee, is traditionally used in tarts. Ingredients 2 ½ cups all-purpose flour, plus more for rolling out dough 3 tablespoons sugar pinch of salt 1 cup (2 sticks) unsalted butter, chilled and cut into pieces 2 large egg yolks Directions Place flour, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles small peas, 15 to 20 seconds. Add the egg yolks through the feed tube while the machine is running. Slowly add 1/4 cup ice water, and process just until the dough holds together. If necessary, add an additional 2 tablespoons ice water. Divide dough into 2 equal balls. Flatten each into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Rate it Print