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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.

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  • Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.

  • Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.

Reviews (1)

13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
03/15/2019
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.