Pate Sucree Extra (Martha Stewart)

• porcie: 2 8-10", or 12 tartlets

Ingrediencie

2-1/2 c. all purpose flour

1/3 C. sugar

½ lb. (2 sticks) cold, unsalted butter, cut into small pieces

3 egg yolks, lightly beaten

4 Tbsp. ice water

Postup

Put flour, sugar and butter in bowl of food processor. Process for 10 seconds or until it resembles coarse meal (or use pastry cutter by hand).

Slowly add egg yolks through the feed tube with machine running, just until dough holds together without being too wet or sticky; don't process more than 30 seconds!

Test dough at this point by squeezing a small amount together. If crumbly, add a bit more water.

Turn dough out onto a large piece of plastic wrap. Grasping ends of plastic wrap with hands, press dough into flat circle. Wrap dough and chill for at least 1 hour.

Poznámky

Lannie's Note: When making a pear tart, I never refrigerate the dough, but immediately press it with my fingers into the largest tart pan I have. If you don't have any oversized pan, consider using less than this full recipe.