PATE SUCREE

Pate Sucree image

Provided by Barbara Kafka

Categories dessert

Time 30m

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon kosher salt
6 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 1/2 tablespoons cold water
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon kosher salt
9 1/4 tablespoons cold unsalted butter, cut into 9 pieces
3 tablespoons plus 2 teaspoons cold water

Steps:

In a food processor, pulse to combine the flour, sugar and salt. Add the butter, and process until the mixture resembles coarse meal. With the machine running, pour in the water. Process until the mixture just begins to come together and form large clumps.
Remove the dough from the food processor, and place on a board. Shape dough into a disk about 4 inches in diameter (5 inches for a 10-inch crust). Wrap in plastic and refrigerate for 1 hour.
Place a rack in the middle of the oven, and heat to 425 degrees.
Remove the dough from the refrigerator, and unwrap. Roll it out to fit a 9-inch tart pan (or a 10-inch pan). Place the dough in the pan. Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust. If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner. For the grapefruit tart, trim the edge to within 1/2 inch of the rim.
Prick the bottom of the crust with the tines of a fork. Cover the dough with a double thickness of aluminum foil. Fill the foil with rice, beans or pie weights.
To bake the crust partially, bake for 15 to 20 minutes, or until the dough is set. Remove from the oven. Remove weights and aluminum foil. To bake fully, bake for an additional 3 to 5 minutes, or until lightly golden. Remove from oven, and cool.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 81 milligrams, Sugar 5 grams, TransFat 1 gram