Finally, brush the fruits with melted butter and bake the tart at 350℉ for about 40 minutes or until the pastry sets. If ...

This crumbly, delicate pastry is the foundation for most of the sweet tarts in this chapter. It can be a little hard to handle, so if you are new to making pastry, I suggest you add the egg yolk.

Roll half the Pate Sucree recipe below to a circle about 12-inches in diameter. Ease the pastry into the prepared pie pan, being careful not to stretch it. Trim the pastry to the edge of the pie ...

But the pastry freezes well; you may also divide the recipe in half. PATE SUCREE 5 1/3 cups flour3/4 cup granulated sugar2 cups unsalted butter, chilled and cut into 1-inch cubes3 large egg yolks3 ...

What most people know as simply “tart dough” is called pâte sucrée, or “sweet pastry,” in professional kitchens. Martha demonstrates how easy it is to create elegant desserts based on ...

1 cup (240 ml) heavy cream. 1 vanilla bean, slit in half lengthwise and seeds scraped. 4 egg yolks. 2 whole eggs. 1/4 cup (50 g) granulated sugar. For the masa sucrée dough: ...

1¼ teaspoons coarse salt. 1. Put flour into a large bowl and mix in sugar and salt. Using a pastry blender, work butter and shortening into flour mixture until it resembles coarse meal.

Finally, brush the fruits with melted butter and bake the tart at 350℉ for about 40 minutes or until the pastry sets. If you’d like to get more serious about your culinary feats, check out the ...