Pate Sucree for Plum Tart

Name: Pate Sucree for Plum Tart
Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Ingredients: 2 1/2 cups all-purpose flour; 3 tablespoons sugar; 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces; 2 large egg yolks; 1/4 cup ice water

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.

Source: Martha Stewart Living, August 1994

Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts

Yield

Ingredients

2 1/2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
2 large egg yolks
1/4 cup ice water

Directions

1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
2. 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.
3. 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.