MICHEL ROUX'S PATE SUCREE

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Michel Roux's Pate Sucree image

This recipe for pate sucree is courtesy of Michel Roux and should be used in his Chocolate-and-Raspberry Tart recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 1 pound

Number Of Ingredients 5

1 3/4 cups all-purpose flour
7 tablespoons unsalted butter, cut into small pieces and softened
1 cup confectioners' sugar
Pinch of salt
2 large eggs, room temperature

Steps:

  • Mound flour on your work surface and make a well in the center. Place butter, sugar, and salt in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly grainy dough forms.
  • Make a well in the center of flour mixture and add eggs. Using your fingers, slowly incorporate flour mixture into eggs until dough begins to come together.
  • Using the palm of your hand, knead dough a few times until smooth. Roll dough into a ball, wrap with plastic wrap, and refrigerate 1 to 2 hours before using.

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