Pâte Sucrée

Preparation info

  • Makes

    1

    9 inch tart shell
    • Difficulty

      Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Ingredients

  • cups all-purpose flour
  • ¼ cup sugar
  • ¼ pound

Method

Procedure

Mix the flour and the sugar in the bowl of an electric mixer or food processor. Cut or process in the butter with short pulses until the mixture resembles cornmeal. Whisk together the yolk, cream, and vanilla in a small bowl and add to the dough mixture. Mix or process in with short pulses until the dough just comes together. Gather the dough into a ball, flatten into a disk