Pate Sucree

1. 1

   Combine dry ingredients Pulse flour, sugar, and salt in a food processor to combine (or whisk together by hand in a bowl).

2. 2

   Cut in butter Add butter.

3. 3

   Process until mixture resembles coarse meal, 10 to 15 seconds; the butter pieces should be 1/8 inch or smaller, with no pea-size pieces remaining.

4. 4

   (Or quickly cut in with a pastry blender or your fingertips.)

5. 5

   Mix in egg yolks Add yolks; pulse to combine (or stir with a fork by hand).

6. 6

   Add water With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together.

7. 7

   Do not process longer than 20 seconds; check by stopping machine and pressing some between fingers.

8. 8

   Do not wait until dough comes together in machine.

9. 9

   (If mixing by hand, slowly add water and stir with a fork until mixture just comes together.)

10. 10

    Form, wrap, and chill Divide in half, and shape into rectangles or disks, depending on shape of tart pan.

11. 11

    Wrap in plastic, and refrigerate for at least 1 hour (or up to overnight).

12. 12

    Pate sucree can be frozen up to 1 month; defrost overnight in refrigerator before using.

No additional tips available.