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Pate Sucree Tarts
Recipe Summary
Yield: Makes 2 four-by-fourteen-inch tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for work surface
3 tablespoons sugar
Pinch of salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup cold water
Gallery
Pate Sucree Tarts
Recipe Summary
Yield: Makes 2 four-by-fourteen-inch tarts
Gallery
Pate Sucree Tarts
Pate Sucree Tarts
Pate Sucree Tarts
Recipe Summary
Yield: Makes 2 four-by-fourteen-inch tarts
Recipe Summary
Yield: Makes 2 four-by-fourteen-inch tarts
Yield: Makes 2 four-by-fourteen-inch tarts
Makes 2 four-by-fourteen-inch tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for work surface
- 3 tablespoons sugar
- Pinch of salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 2 large egg yolks
- 1/4 cup cold water
Directions
Place flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and pulse to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
In a small bowl, lightly beat yolks with the water.With machine running, add yolk mixture and process just until dough holds together, no more than 20 seconds. Divide dough in half, form into flat disks and wrap in plastic. Chill in refrigerator until ready to use, at least 2 hours.
On a lightly floured surface, roll out one disk of pate sucree 1/8 inch thick to fit a 4-by-14-inch fluted tart pan with a removable bottom, allowing about an inch extra on all sides. Brush off excess flour with a pastry brush. Carefully transfer dough to tart pan, pressing it into edges and sides; trim excess by running rolling pin over the pan. Prick the bottom of the dough all over with a fork. Cover with plastic wrap, and chill in refrigerator at least 1 hour.
Preheat oven to 375 degrees. Remove pans from refrigerator, and place on a rimmed baking sheet. Line each with a piece of aluminum foil that overhangs the edges by at least 2 inches. Fill foil with pie weights or dried beans; fold foil to enclose, making sure edges of tart are supported by the foil and weights.
Bake until edges are just starting to color, about 25 minutes. Remove foil and weights; continue baking until crust is crisp and evenly browned, 10 to 15 minutes more.Transfer to a wire rack to cool completely before removing shells.
Reviews
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
Reviews
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
2
2 star values:
3
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 3
- 1 star values:
- 0
All Reviews for Pate Sucree Tarts
- of Reviews
Reviews:
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All Reviews for Pate Sucree Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
