Use this pate sucree recipe to make our Caramelized Lemon Tart.

Martha Stewart Living, February 2006

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Recipe Summary

Yield:
Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.

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  • With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.

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