49
DOUGHS/BREADS
PÂTE SUCRÉE
Have leftover dough? Use this “sweet” dough for simple cookies.
Makes two single-crust 9-inch pies/tarts or one 9-inch
double-crust pie
Active Time: 5 minutes (for preparing dough)
Inactive Time: 30 minutes (minimum recommended
resting time)
1. Insert chopping blade into the work bowl of the food
processor. Add the flour, sugar and salt and process
on Low for 10 seconds to sift. Add the butter and
pulse until the mixture resembles coarse crumbs. Add
the yolks, one at a time, and then add the water, zest
(if using) and vanilla; pulse 4 to 5 times until com
-
bined. Dough should come together at this point.
2. Transfer dough to a lightly floured surface and knead
1 to 2 times to fully bring together. Divide dough
equally into two pieces and form each into a flat disk;
wrap in plastic and refrigerate until ready to use.
Note: As long as it is well wrapped, this pastry freezes
well for up to 6 months.
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g
• sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg • fiber 0g
2 CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
2 TABLESPOONS GRANULATED SUGAR
½ TEASPOON KOSHER SALT
12 TABLESPOONS (1½ STICKS)
UNSALTED BUTTER, COLD AND CUT
INTO ½-INCH CUBES
2 LARGE EGG YOLKS
1 TABLESPOON ICE WATER
¼ TEASPOON GRATED LEMON ZEST
(OPTIONAL)
½ TEASPOON PURE VANILLA EXTRACT
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