Reviews (1)
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58 Ratings
5 star values:
5
4 star values:
16
3 star values:
20
2 star values:
14
1 star values:
2
Martha Stewart Member
Rating: Unrated
04/06/2011
THIS IS A VERSION OF PASTA FROLLA FOR THOSE OF YOU NOT FAMILIAR WITH ITALIAN DESSERTS AND PIE CRUSTS
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Pate Sucree Extra
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1/3 cup sugar
1 pinch of salt
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 cup ice water
3 large egg yolks, lightly beaten
Variations
On “Martha Bakes,” the egg yolks and ice water were combined in a measuring cup before being added, drop by drop, through the feed tube of the running food processor at the start of step 2.
Gallery
Pate Sucree Extra
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Gallery
Pate Sucree Extra
Pate Sucree Extra
Pate Sucree Extra
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Makes two 8- to 10-inch tarts or single-crust pies
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 pinch of salt
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1/4 cup ice water
- 3 large egg yolks, lightly beaten
Directions
Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until mixture resembles a coarse meal, about 10 seconds.
With machine running, add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water.
Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour.
Variations
On “Martha Bakes,” the egg yolks and ice water were combined in a measuring cup before being added, drop by drop, through the feed tube of the running food processor at the start of step 2.
Variations
On “Martha Bakes,” the egg yolks and ice water were combined in a measuring cup before being added, drop by drop, through the feed tube of the running food processor at the start of step 2.
Reviews (1)
Add Rating & Review
58 Ratings
5 star values:
5
4 star values:
16
3 star values:
20
2 star values:
14
1 star values:
2
Martha Stewart Member
Rating: Unrated
04/06/2011
THIS IS A VERSION OF PASTA FROLLA FOR THOSE OF YOU NOT FAMILIAR WITH ITALIAN DESSERTS AND PIE CRUSTS
Reviews (1)
Add Rating & Review
58 Ratings
5 star values:
5
4 star values:
16
3 star values:
20
2 star values:
14
1 star values:
2
Add Rating & Review
58 Ratings
5 star values:
5
4 star values:
16
3 star values:
20
2 star values:
14
1 star values:
2
58 Ratings
5 star values:
5
4 star values:
16
3 star values:
20
2 star values:
14
1 star values:
2
58 Ratings
5 star values:
5
4 star values:
16
3 star values:
20
2 star values:
14
1 star values:
2
- 5 star values:
- 5
- 4 star values:
- 16
- 3 star values:
- 20
- 2 star values:
- 14
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
04/06/2011
THIS IS A VERSION OF PASTA FROLLA FOR THOSE OF YOU NOT FAMILIAR WITH ITALIAN DESSERTS AND PIE CRUSTS
Martha Stewart Member
Rating: Unrated
04/06/2011
THIS IS A VERSION OF PASTA FROLLA FOR THOSE OF YOU NOT FAMILIAR WITH ITALIAN DESSERTS AND PIE CRUSTS
Rating: Unrated
All Reviews for Pate Sucree Extra
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Sucree Extra
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
