PATE SUCREE
Use this pate sucree recipe to make our Caramelized Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells
Number Of Ingredients 6
Steps:
- Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.
- With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
