Pate Sucree
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix
2
Quarter the stick butter lengthwise and cut into 8 or 9 pieces
3
Scatter the cubes of butter evenly over the flour
4
Pulse the machine until the butter pieces are about the size of lentils
5
Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water
6
Put half the liquid in the bottom of a bowl
7
Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top
8
Using a large rubber spatula, fold the mixture until it's evenly moistened
9
Squeeze it; it should hold together
10
If not, sprinkle in a little more water and gently mix
11
Turn the mixture out on the table and quickly frisage: (Using the palm of your hand, push sections of the dough away from you against the table
12
Gather the dough together and frisage any portions that were missed
13
) Form the mass into whatever shape you will be rolling out (i
14
E
15
, disk for round, cylinder for rectangle), and wrap in plastic wrap
16
Chill for at least 30 minutes or up to 3 days
17
Dough can be frozen for up to 3 months