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 plus
30 minutes for resting
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 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 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, then add the remaining dry ingredients and follow
instructions as stated above.
Nutritional information per serving:
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
