Anna Olson Pate Sucree Recipes

PATE SUCREE

Pate Sucree image

This pastry dough is sweet and also tender- a staple in a pastry kitchen

Provided by Food Network Canada

Categories bake,dessert

Time 10m

Yield 1 serving

Number Of Ingredients 6

Ingredients

½ cup + 2 Tbsp unsalted butter, at room temperature
6 Tbsp granulated sugar
1 large egg, at room temperature
½ tsp vanilla extract
1 ¾ cups cake and pastry flour
½ tsp salt

Steps:

By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg and beat well, then add the vanilla.
Sift the flour and salt into the bowl and mix until the dough comes together (it will be soft). Shape the dough into a disc, wrap in plastic wrap and chill until set, about 2 hours. Alternatively, the dough can be made in advance and frozen, thawing in the fridge before rolling.

EASY PATE SUCREE

Easy Pate Sucree image

Use this pate sucree with our Heirloom-Squash Tartlets or, with a citrus variation, with our Mini Cranberry Meringue Pies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes enough for 12 mini pies or 6 tartlets

Number Of Ingredients 6

Ingredients

1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed

Steps:

Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

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