Pate sucree

 
                                PATE SUCREE
 
 Recipe By     : COOKING LIVE SHOW #CL8775
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          all-purpose flour
    3      tablespoons   sugar
                         Pinch salt
    8      tablespoons   cold unsalted butter, cut into bits
    1      large         egg, beaten lightly
    1      to 2 tablesp  ice water
 
 
 In a large bowl with your fingertips or with two knives blend the 
 flour,
 sugar, salt, and the butter until the mixture resembles meal. Add the 
 egg
 and 1 tablespoon of the water, toss the mixture until the liquid is
 incorporated, adding 1 more tablespoon of water if the mixture is 
 dry, and
 form the dough into a ball. Knead the dough lightly with the heel of 
 your
 hand against a smooth
 
 surface for a few seconds to distribute the fat evenly and re-form it 
 into
 a ball. Dust the dough with flour and chill it, wrapped in waxed 
 paper, for
 1 hour.
 
 PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the 
 plastic
 or steel blade combine the flour, sugar, salt, and butter and process 
 the
 mixture until it resembles coarse meal. In a bowl combine the egg 
 with 1
 tablespoon of the water and sprinkle it over the flour mixture. 
 Process the
 mixture until it comes together in large pieces about the size of 
 pebbles
 and transfer the dough to a work surface. If the mixture is dry, 
 sprinkle
 it with 1 more tablespoon water. With the heel of your hand knead the 
 dough
 against a smooth surface for a few seconds to distribute the fat 
 evenly and
 form it into a ball. Dust the dough with flour and chill it, wrapped 
 in
 waxed paper, for at least 1 hour or for up to 2 days.
 
 Yield: about 15 ounces dough or enough dough for one 10-inch shel
 
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