Pate sucree
Instructions:
This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour. 2 1/2 cups all-purpose flour 3 tablespoons sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces 2 large egg yolks ¼ cup ice water
MAKES TWO 8 - TO 11 - INCH TARTS
- Place the flour and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. In a small bowl, lightly beat the egg yolks and ice water. Add the egg water in a slow, steady stream through the feed tube, with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.