No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pate Sucree

If you have a large mixer, you can double the recipe for 40 tarts. Otherwise, make two batches to accommodate our Strawberry Tartlets recipe.

  • Yield: Makes 20 tart shells
Pate Sucree

Source: Martha Stewart Weddings, Summer 2012


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Pinch of salt
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 2 large egg yolks, lightly beaten
  • 1/4 cup ice water, plus more if needed


  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, pour ice water in a slow, steady stream through the feed tube until dough holds together, no longer than 20 seconds.

  2. Divide dough in half and shape each into a square; wrap in plastic. Refrigerate at least 1 hour or up to 2 days, or freeze up to 1 month.

Reviews (0)