Name: Sugar Crust (Pâte Sucrée)
Yield: Makes Enough Pastry for a Thin 9- or 10-inch Double Crust Tart
Cuisine: France
Ingredients: 3½ tablespoons heavy cream; ½ teaspoon pure vanilla extract; 9 tablespoons unsalted butter, chilled and cut into tiny dice; Pinch of salt; 1 egg; ⅓ cup sugar

Preparation info

Makes Enough Pastry for a Thin
9- or 10
-inch Double Crust Tart

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

8½ ounces (2 cups) unbleached all-purpose flour or a mixture of pastry flour and all-purpose flour
⅓ cup sugar<

Method

Combine the flour, sugar, and salt in a food processor. “Sift” by pulsing the machine once. Scatter the butter bits on top of the flour and pulse 5 or 6 times, until the butter is the size of small peas.
In a small bowl, lightly beat the egg. Blend in the cream and vanilla. Add to the dough and process for 5 seconds; dump onto a sheet of waxed paper. Break off nug