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 ...

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

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 ...

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.

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 ...

Bake the pastry cases for about 15 minutes, or until golden-brown. Allow to cool for a few minutes in the tin, then turn them out onto a wire rack. Remove the paper and lentils/rice, and leave to ...

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 ...