Reviews (2)
Add Rating & Review
160 Ratings
5 star values:
32
4 star values:
58
3 star values:
41
2 star values:
21
1 star values:
8
Martha Stewart Member
Rating: 4 stars
10/02/2018
. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
Martha Stewart Member
Rating: Unrated
06/30/2017
Great crust. How about including an oven temperature. I never remember.
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Pate Sucree for Plum Tart
Recipe Summary
Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Ingredients
Ingredient Checklist
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
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.
Gallery
Pate Sucree for Plum Tart
Recipe Summary
Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Gallery
Pate Sucree for Plum Tart
Pate Sucree for Plum Tart
Pate Sucree for Plum Tart
Recipe Summary
Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Recipe Summary
Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Ingredients
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
In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
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.
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.
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.
Reviews (2)
Add Rating & Review
160 Ratings
5 star values:
32
4 star values:
58
3 star values:
41
2 star values:
21
1 star values:
8
Martha Stewart Member
Rating: 4 stars
10/02/2018
. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
Martha Stewart Member
Rating: Unrated
06/30/2017
Great crust. How about including an oven temperature. I never remember.
Reviews (2)
Add Rating & Review
160 Ratings
5 star values:
32
4 star values:
58
3 star values:
41
2 star values:
21
1 star values:
8
Add Rating & Review
160 Ratings
5 star values:
32
4 star values:
58
3 star values:
41
2 star values:
21
1 star values:
8
160 Ratings
5 star values:
32
4 star values:
58
3 star values:
41
2 star values:
21
1 star values:
8
160 Ratings
5 star values:
32
4 star values:
58
3 star values:
41
2 star values:
21
1 star values:
8
- 5 star values:
- 32
- 4 star values:
- 58
- 3 star values:
- 41
- 2 star values:
- 21
- 1 star values:
- 8
Martha Stewart Member
Rating: 4 stars
10/02/2018
. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
Martha Stewart Member
Rating: Unrated
06/30/2017
Great crust. How about including an oven temperature. I never remember.
Martha Stewart Member
Rating: 4 stars
10/02/2018
. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
Rating: 4 stars
Rating: Unrated
06/30/2017
Great crust. How about including an oven temperature. I never remember.
Rating: Unrated
All Reviews for Pate Sucree for Plum Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Sucree for Plum Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
