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This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.

Source: The Martha Stewart Show, July Summer 2008
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  • anthonypitaramo
    15 MAR, 2019
    Corrected version of recipe because the recipe that is said makes a dough that is too soft to be pate sucree I had to use more flour to get it to the consistency you want the sucree to be stiff but not overtly stiff it should stick a little when it’s rolled to 1/2 inch. Use 1 cup more of AP flour, more if needed (would not use more than a tbsp, it must remain sticky when rolled, if doesn’t you have too much flour you can adjust by adding a tbsp more of softened butter. Do not create the well until All the bitter is mixed like little pebble granules use food processor if you have it, and then create the well with room temp eggs in center.
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    • anthonypitaramo
      15 MAR, 2019
      Sorry about the grammar as I was typing this from my phone, bitter is butter.

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