16
BASICS
2
CUPS
(500
ML
)
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
2
TABLESPOONS
(30
ML
)
GRANULATED
SUGAR
½
TEASPOON
(2
ML
)
TABLE
SALT
12
TABLESPOONS
(¾
CUP
(175
ML
) )
UNSALTED
BUTTER
,
ROOM
TEMPERATURE
2
LARGE
EGG
YOLKS
1
TABLESPOON
(15
ML
)
ICE
WATER
¼
TEASPOON
(1
ML
)
LEMON
ZEST
(
OPTIONAL
)
½
TEASPOON
(2
ML
)
PURE
VANILLA
EXTRACT
Makes two 9-inch (23 cm) single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
fl our, sugar and salt and process for 10 seconds to sift.
Add the butter and process until combined. With the
machine running, 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 fl at discs. Wrap in plastic; chill in
refrigerator until ready to use.
To make this an almond sucrée, substitute 1 cup
(250 ml) of the all-purpose fl our for toasted almonds.
Finely grind the almonds, and then add the remaining
dry ingredients 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
|
fi ber 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
|
fi ber 0g
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favourite shapes.
PÂTE SUCRÉE
