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36
BASICS
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2 TABLESPOONS GRANULATED
SUGAR
½ TEASPOON KOSHER SALT
1½ STICKS (12 TABLESPOONS)
UNSALTED BUTTER, CUT INTO
TABLESPOONS, ROOM
TEMPERATURE
2 LARGE EGG YOLKS
1 TABLESPOON ICE WATER
¼ TEASPOON GRATED
LEMON ZEST (OPTIONAL)
½ TEASPOON PURE VANILLA
EXTRACT
Makes two 9-inch single tarts/pies, or one double-crust pie
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart® Food Processor. Add the flour, sugar and salt
and process for 10 seconds to sift. Add the butter and process
until combined, about 30 seconds. With the machine running,
add the yolks, one at a time, and process until incorporated.
Add the water, zest (if using) and vanilla; pulse 3 to 4 times,
until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator
until ready to use. Dough should be firm enough to roll.
Tip: To make this an almond sucrée, substitute toasted
almonds for
1
⁄3 cup of the all-purpose flour: 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 (based on 24 servings):
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 2mg
|
fiber 0g
With the almond 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
|
fiber 0g
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favorite shapes.
PÂTE SUCRÉE
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