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Tart Pastry or Pate Sucree
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This pate sucree is originally from “The New James Beard” cookbook. It is the easiest pie or tart crust I’ve ever made. If you wanted to make a savory crust, you could omit the sugar and water and add 1 tablespoon of vinegar. Quick, easy and very flakey.
Course: Dessert
Cuisine: French
Servings: 1 tart
Author: Barbara
Ingredients
  • 1 cup all-purpose flour
  • 6 tbsp frozen unsalted butter cut into small cubes
  • 2 tbsp sugar
  • 1 large egg yolk, cold
  • 1 tbsp cold water
  • 1/8 tsp salt
Instructions
  1. Make sure that your ingredients are cold. Place all ingredients in the food processor.
  2. Turn the processor on and off rapidly for about 10 seconds.
  3. Continue to process the dough until dough clumps on the blades.
  4. Form the dough into a disk and chill until ready to use. Preheat the oven to 375 degrees.
  5. Put the pastry disc between two large sheets of plastic wrap. Roll out the dough to fit a 9” tart ring.
  6. Remove the plastic from one side of the pastry, flip the uncovered side into the tart ring.
  7. Flute the edges.
  8. Prick the bottom of the pastry. Line it with foil and weigh down with beans or pastry weights.
  9. Bake in 375-degree oven for 20 minutes. Remove foil and beans. Cool shell.