EASY PATE SUCREE
Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 mini pies or 6 tartlets
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)
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Chris Mather
[email protected]This is a great recipe! The dough was easy to work with and the crust turned out perfectly. I will definitely be using this recipe again.
Renly Camino
[email protected]I was really impressed with this recipe. The crust was flaky and buttery, and the flavor was perfect. I will definitely be making this again.
Dave Follett
[email protected]This recipe is a must-try for any baker! The pâte sucrée is so versatile and can be used for a variety of desserts. I've made everything from classic fruit tarts to chocolate tarts, and they've all been delicious. Thank you for sharing this recipe!
Jagonnath saha
[email protected]I've made this recipe several times now and it's always a success. The dough is easy to work with and the crust bakes up perfectly. I've used it for both sweet and savory tarts and it's always delicious.
Irfan Liaqat ALI
[email protected]This is the best pâte sucrée recipe I've ever used. The crust is always flaky and golden brown, and it holds up well to all kinds of fillings. I highly recommend this recipe to anyone who loves to bake.
StAtuS UpDatE
[email protected]I love that this recipe uses butter instead of shortening. It gives the pâte sucrée a richer flavor and a more tender texture. I've used this recipe to make both sweet and savory tarts, and it's always perfect.
Maliki aw
[email protected]This recipe is a game-changer! I used to buy pre-made pie crusts, but now I only make my own using this recipe. It's so much better and it's actually really easy to make. You won't regret trying this recipe.
Thahera Brathwaite
[email protected]I'm not a professional baker, but this recipe made me feel like one! The pâte sucrée was so delicious and flaky. I used it to make a chocolate tart, and it was the best tart I've ever had. Thank you for sharing this recipe!
md Y
[email protected]I was skeptical at first, because I've never made pâte sucrée before. But this recipe made it so easy! The instructions were clear and concise, and the dough turned out perfectly. I'm so glad I tried this recipe.
Rashidah kalule
[email protected]I've tried many pâte sucrée recipes before, but this one is by far the easiest and most reliable. The dough came together quickly and easily, and it was a dream to work with. I'll definitely be using this recipe again and again.
Klaudia Tepe
[email protected]This pâte sucrée recipe is a keeper! The crust turned out perfectly golden and flaky, and the flavor was just sweet enough. I used it to make a classic lemon tart, and it was a huge hit with my family. Definitely recommend!