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3 Ratings
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Pate Sucree for Tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water
Cook's Notes
Freeze up to 1 month.
Gallery
Pate Sucree for Tarts
Gallery
Pate Sucree for Tarts
Pate Sucree for Tarts
Pate Sucree for Tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 2 large egg yolks, lightly beaten
- 2 to 4 tablespoons cold heavy cream or ice water
Directions
Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
Cook's Notes
Freeze up to 1 month.
Cook’s Notes
Freeze up to 1 month.
Reviews
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Pate Sucree for Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Sucree for Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest