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BASICS
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2 TABLESPOONS GRANULATED
SUGAR
½ TEASPOON TABLE SALT
12 TABLESPOONS (¾ CUP)
UNSALTED BUTTER, ROOM
TEMPERATURE
2 LARGE EGG YOLKS
1 TABLESPOON ICE WATER
¼ TEASPOON LEMON ZEST
(OPTIONAL)
½ TEASPOON PURE VANILLA
EXTRACT
Makes two 9-inch single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes plus
30 minutes for resting
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
flour, sugar and salt and process for 10 seconds to sift.
Add the butter and process until combined, about 30
seconds. With the machine running on the dough speed
setting, add the yolks, one at a time, and process until
incorporated. Add the water, zest (if using) and vanilla;
pulse 3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use. Dough should be firm
enough to roll.
To make this an almond sucrée, substitute ¹⁄
³
cup of the
all-purpose flour for toasted almonds. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingredients. Process 10 seconds to sift
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 2mg
|
fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 5mg
|
fiber 0g
Have leftover dough? Use this sweet dough for simple cookies.
Just roll and cut into your favorite shapes.
PÂTE SUCRÉE