Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Sucree for Caramel-Nut Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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