Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Sucree for Plum Tart 3.5 (159) 1 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: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart. Ingredients 2 ½ cups all-purpose flour 3 tablespoons sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 2 large egg yolks ¼ cup ice water Directions In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Cook's Notes For a light, flaky pastry, start with cold ingredients and handle the dough as little as possible. This dough may be stored in the freezer up to one month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature one hour. Rate it Print