Pate Sucree


2 ½ cups all purpose flour

2 tsp salt

3 tbsp granulated sugar

1 cup cold unsalted butter

2 large organic egg yolks


In a bowl, combine flour, salt and sugar. Using a box grater, grate butter into flour mixture. Toss together, like a salad, using your fingers.

In another bowl, whisk together water and egg yolks. Add to flour mixture, a few tablespoons at a time, kneading dough until it comes together. 

Shape dough into a disk, wrap in plastic wrap and refrigerate until chilled, about 1 hour.

(Make-ahead: Wrap in plastic and refrigerate for up to 2 weeks or freeze for up to 3 months.)

Makes enough dough for 8 tarts.

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