Best Pate Sucree Extra Recipes

Pate Sucree Extra for Linzer Heart Cookies image

Provided by Martha Stewart

Yield Makes 24 3-inch cookies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
4 tablespoons ice water
3 egg yolks, lightly beaten

Steps:

Put the flour and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and pulse approximately 10 times, or just until the mixture resembles coarse meal.
Combine ice water and egg yolks in a measuring cup and add, drop by drop, through the feed tube with the food processor running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water, a teaspoon at a time.
Divide dough into thirds onto three large pieces of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. (You will have three dough rounds.) Wrap each dough in plastic and chill for at least an hour.

Pate Sucree Extra image

Provided by Martha Stewart

Yield Makes two 8- to 10-inch tarts or single-crust pies

Number Of Ingredients 6

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

Steps:

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.