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Crust, Pate Sucree (D, TNT)
Source: "Your Guide to French Cuisine," by Debra F. Weber
Yield: One 9" to 10" tart shell

1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
2 tsp. sugar
1/8 tsp. salt
3 tbsp. ice water

Put the flour, sugar, and salt into the bowl of a food processor. Pulse to combine, about 20 seconds.

Add butter; pulse until mixture resembles coarse meal.

With the motor running, slowly add the ice water and process until dough starts coming together. Remove from processor and pat the dough into a disk.

Wrap in plastic wrap and chill at least 1 hour before using. Bake at 400°F for 30 minutes or as your recipe states.

Poster's Notes:
This is a flaky, sweet, pie crust for fruit and other dessert tarts.

Posted by Marquesa Aguilar

Nutritional Info Per Serving: N/A