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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sajan lama
[email protected]Yum!
Ryo Beck
[email protected]This pate sucree recipe is a keeper! The crust was flaky and the filling was creamy and delicious. I added a few extra spices to the filling, and it turned out perfect. I can't wait to make it again!
Fazal Rahman
[email protected]I've made this pate sucree several times now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is creamy and smooth. I love that it's not too sweet, so it can be served with a variety of toppings.
Ella Clarke
[email protected]This is my new go-to pate sucree recipe. It's simple to make and always turns out perfectly. The crust is flaky and the filling is creamy and smooth. I love that I can use any type of fruit for the filling.
Nita Nita
[email protected]The pate sucree was a hit at my dinner party! The crust was crispy and the filling was rich and decadent. I've never made a pastry crust before, but this recipe made it easy. I'll definitely be making this again.
Kristina Lane
[email protected]This pate sucree recipe is an absolute delight! The crust turned out flaky and buttery, while the filling was creamy and smooth. I used a mix of berries for the filling, and it was a perfect balance of tart and sweet. I will definitely be making this