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Pastry Crust Dough - {Pate Sucree}


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  • 2 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon grated orange peel
  • 1 cup unsalted butter - (2 sticks) chilled, and cut into 1/2" pieces
  • 3 large egg yolks beaten to blend


Servings 1


Step 1

Mix first 4 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add yolks; mix with fork until dough begins to clump together. Shape dough into 6 balls for Walnut Tartlets, 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.)

This recipe yields plenty of dough for the "Walnut Tartlets", "Apple Galette With Orange" or "Apricot Tart With Honey And Almonds" (see recipes).

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