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Pate Sucree for Poached Plum Tartlets

Use this to make our Red-Wine Poached Plum Tartlets

  • Yield: Makes 16 three-inch tartlet shells

Source: Martha Stewart Weddings, Fall 2012


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 sticks (1 cup) unsalted butter, chilled, and cut into small pieces
  • 2 large egg yolks
  • 1/4 cup ice water


  1. In the bowl of a food processor, pulse flour and sugar together for a few seconds to combine. Add butter to the flour mixture, and process until mixture resembles coarse meal, about 20 seconds. In a small bowl, lightly beat egg yolks and ice water until combined. With machine running, pour egg mixture in a slow, steady stream through feed tube. Pulse just until dough holds together, no more than 30 seconds.
  2. Divide dough into two balls. Flatten each into a disc and wrap in plastic. Refrigerate at least 1 hour or overnight.

Cook's Notes

Dough may be stored, frozen, up to 1 month.

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