Pâte Sucrée

Name: Pâte Sucrée
Yield: Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup sugar; 1/4 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cut into small pieces; 2 large egg yolks, lightly beaten; 2 to 4 tablespoons cold heavy cream or ice water

January 24, 2012

Pâte sucrée, or “sweet pastry,” is a sturdy dough, thanks to its proportion of sugar and the addition of egg yolks. It’s a good choice for tarts, which are most often unmolded before serving. It is also more tender than pâte brisée, breaking cleanly under a fork instead of shattering into flakes.

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