Pate Sucree for Citrus Tart

Name: Pate Sucree for Citrus Tart
Yield: Makes enough for one 9-inch tart
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 tablespoons sugar; 8 tablespoons (1 stick) chilled unsalted butter, cut into pieces; 1 large egg yolk, lightly beaten; 2 tablespoons ice water

Use this recipe to make our Easy Citrus Tart.

Source: Martha Stewart Living, December 2001

Makes enough for one 9-inch tart

Yield

Ingredients

1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
8 tablespoons (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water

Directions

1. In a food processor, pulse flour and sugar to combine. Add butter; pulse until mixture resembles coarse meal, about 15 seconds. In a bowl, lightly beat yolk with ice water. With machine running, add egg mixture in a slow, steady stream; process until dough just holds together. On a piece of plastic wrap, press into a flattened disk; wrap well. Chill at least 1 hour.