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37
BASICS
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2 TABLESPOONS GRANULATED
SUGAR
¼ TEASPOON KOSHER SALT
1½ STICKS (12 TABLESPOONS)
UNSALTED BUTTER, ROOM
TEMPERATURE
2 LARGE EGG YOLKS
1 TABLESPOON COLD WATER
½ TEASPOON GRATED LEMON
ZEST (OPTIONAL)
½ TEASPOON PURE VANILLA
EXTRACT
Makes two 9-inch single tarts/pies (24 servings), or one
double-crusted pie (12 servings)
Approximate preparation time: 5 minutes, plus 30 minutes
for resting
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the fl our, sugar and salt
and process for 10 seconds to sift. Add the butter and process
until combined, about 30 seconds. With the machine running
on the Dough speed, add the yolks, one at a time, and process
until incorporated. Add the water, zest and vanilla; pulse 3 to 4
times, until combined. Form dough into six fl at disks. Wrap in
plastic wrap; chill in refrigerator for at least 30 minutes until
ready to use. Dough should be fi rm enough to roll.
To make this an almond pâte sucrée, substitute 1 cup toasted
almonds for 1 cup of the all-purpose fl our. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift and
follow instructions as stated above.
Nutritional information per serving:
Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g | sat. fat 4g
chol. 32mg | sod. 23mg | calc. 2mg | fi ber 0g
For the almond pâte sucrée:
Nutritional information per serving:
Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |sat. fat 4g
chol. 32mg | sod. 23mg | calc. 5mg | fi ber 0g
Use this sweet dough for simple cookies.
Just roll and cut into your favorite shapes.
PÂTE SUCRÉE
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