Pate Sucree
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a large bowl with your fingertips or with two knives blend the flour, sugar, salt, and the butter until the mixture resembles meal
2
Add the egg and 1 tablespoon of the water, toss the mixture until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball
3
Knead the dough lightly with the heel of your hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball
4
Dust the dough with flour and chill it, wrapped in waxed paper, for 1 hour
5
PBTE SUCRIE: PROCESSOR METHOD: In a food processor fitted with the plastic or steel blade combine the flour, sugar, salt, and butter and process the mixture until it resembles coarse meal
6
In a bowl combine the egg with 1 tablespoon of the water and sprinkle it over the flour mixture
7
Process the mixture until it comes together in large pieces about the size of pebbles and transfer the dough to a work surface
8
If the mixture is dry, sprinkle it with 1 more tablespoon water
9
With the heel of your hand knead the dough against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball
10
Dust the dough with flour and chill it, wrapped in waxed paper, for at least 1 hour or for up to 2 days