FLAKY SWEET PASTRY (PATE SUCREE)
Provided by Food Network
Yield 1 10 to 12 inch tart or four i
Number Of Ingredients 5
Steps:
- Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.
PATE SUCREE EXTRA
Provided by Martha Stewart
Yield Makes two 8- to 10-inch tarts or single-crust pies
Number Of Ingredients 6
Steps:
- Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter, and process just until mixture resembles a coarse meal, about 10 seconds.
- With machine running, add 1/4 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolks, and process just until dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water.
- Divide dough in half. Pat into discs, and wrap in plastic. Chill for at least 1 hour.
PATE SUCREE
Steps:
- Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
- Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
- Turn the mixture out on the table and quickly frisage: (Using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed.) Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
PATE SUCREE EXTRA FOR LINZER HEART COOKIES
Use this recipe to make Raspberry Linzer Heart Cookies.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 24 3-inch cookies
Number Of Ingredients 5
Steps:
- Put the flour and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and pulse approximately 10 times, or just until the mixture resembles coarse meal.
- Combine ice water and egg yolks in a measuring cup and add, drop by drop, through the feed tube with the food processor running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water, a teaspoon at a time.
- Divide dough into thirds onto three large pieces of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. (You will have three dough rounds.) Wrap each dough in plastic and chill for at least an hour.
EASY PATE SUCREE FOR TARTS
Martha used this recipe to make a Lemon-Blueberry Tart on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch tart
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
- With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.
PâTE SUCRéE
Categories Pastry
Yield Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
- Citrus Variations:
- Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
- Poppy Seed Variations:
- Add 2 tablespoons poppy seeds to the dry ingredients.
- Chocolate Variations:
- Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
- Cornmeal-Lemon Variations:
- Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
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)
More about "pate sucree extra recipes"
PâTE SUCRéE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.2/5 (13)Calories 135 per servingTotal Time 45 mins
- To make the pastry: In a medium bowl, whisk together the flour, sugar, and salt, then work in the cold butter until the mixture looks like coarse breadcrumbs.
- Whisk together the egg yolk, vanilla, and milk and stir into the dry mixture; the dough will be crumbly.
- Use a dough scraper or your hands to fold the dough over onto itself a few times then give it a few gentle kneads. When properly mixed the dough will be crumbly but should hold together when squeezed.
- Lightly grease the bottom and sides of a 9” square or 10” round tart pan (preferably one with a removable bottom).
PâTE SUCRéE (SWEET TART DOUGH) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 45 minsCategory DessertsCalories 169 per serving
PâTE SUCRéE | TART CRUST RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
HOW TO MAKE PâTE SUCRéE - OLIVIA'S CUISINE
From oliviascuisine.com
PâTE SUCRéE (SWEET TART DOUGH) RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE PâTE SUCRéE: CLASSIC PâTE SUCRéE RECIPE
From masterclass.com
PâTE SUCRéE RECIPE (FRENCH SWEET SHORTCRUST PASTRY)
From biggerbolderbaking.com
PâTE SUCRéE (TART DOUGH) + VIDEO | SUGAR GEEK SHOW
From sugargeekshow.com
PâTE SUCRéE RECIPE | BON APPéTIT
From bonappetit.com
PâTE SUCRéE BASICS (SWEET SHORTCRUST PASTRY) - THE …
From theflavorbender.com
PâTé SUCRéE RECIPE: SWEET FRENCH PASTRY CRUST - THE …
From thespruceeats.com
4.2/5 (124)Total Time 3 hrs 38 minsCategory Dessert, Pies, PieCalories 256 per serving
SWEET TART CRUST (FRENCH PASTRY – PâTE SUCRéE)
From recipetineats.com
5/5 (17)Category Sweet BakingCuisine French, WesternPublished Apr 16, 2021
PâTE SUCRéE RECIPE - MON PETIT FOUR®
From monpetitfour.com
PâTE SUCRéE RECIPE
From allrecipes.com
HOW TO MAKE PATE SUCREE (A SWEET PIE CRUST) - EVERYDAY PIE
From everydaypie.com
BEST PATE SUCREE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
You'll also love