James Peterson

Classic French Sweet Pie and Tart Dough

Pâté Sucrée

Preparation info
  • Makes

    One

    9- or 10 inch Tart
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

This dough calls for a completely different method than most pie and tart dough. A stand mixer works best for this.

Ingredients

  • 10 tablespoons cold butter
  • ⅔ cup sugar
  • 2 eggs

Method

By stand mixer

Slice the butter, put it the stand mixer fitted with the paddle attachment, and add the sugar. Cream together on medium, then high, speed for about 4 minutes, or until the mixture is smooth. Add 1 egg and beat on high speed for a minute or so. Separate the remaining egg and reserve the egg white. Add the yolk to the butter mixture and beat fo