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Pate sucree ing
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| Artist: |
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| Categories: |
Appetizers, Entrees, Soups & Stews, Terrines / Mousses & Pates |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| cup | All-Purpose flour | | 3
| tbsp | Sugar | | 1/2
| lbs | (2 sticks) cold unsalted | | | -butter, cut into small | | | -pieces | | 4
| tbsp | Ice water | | 2
| large | Egg yolks |
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Procedures:
| 1 | Place flour and sugar in the bowl of a food processor. | | 2 | Add butter and pulse until mixture resembles coarse meal, about 10 seconds (if you don"t have a food processor, cut in butter with a pastry cutter). | | 3 | In a small bowl, beat together ice water and egg yolks. | | 4 | With the food processor running, add liquid to flour mixture drop by drop, until dough just holds together without being wet or sticky. | | 5 | (you may not need all the liquid. | | 6 | Do not overprocess). | | 7 | Turn dough out onto a large piece of plastic wrap. | | 8 | Flatten dough into a circle and wrap. | | 9 | Chill for at least an hour, or until ready to serve. | | 10 | makes enough for two 8-to-10-inch tarts | | 11 | martha stewart living/august/94 scanned & fixed by di pahl |
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