Pate Sucree for Plum Tart
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.
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.