P te Sucree


P te Sucree

Part of Ep. 2102 The Eyes Have It

Credit: Courtesy of Peter Sandroni, La Merenda Restaurant, Milwaukee


1/2 lb Butter, softened but still cool
1/2 cup Sugar
1/2 tsp. Salt
2 Egg yolks, large, at room temperature
3 cups Pastry flour, sifted
2 Tbsp. Heavy cream


1. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on a low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer to scrape down the sides of the bowl.
2. Add the sugar and mix for 30 seconds.
3. Add the salt and mix for 30 seconds
4. Add egg yolks, one at a time. Scrape down bowl after each yolk.
5. Add the flour and mix until dough just about comes together, about 30 seconds.
6. Add the cream and mix on low for about 20 seconds, or until dough is smooth.
7. Remove the dough from the bowl and wrap in plastic film.  
8. Let dough rest for at least 4 hours, will hold for about 2 days in the cooler.
9. When you remove dough from the refrigerator break apart the dough into about 8 pieces and start to work gently with your hands in a bowl.  
10. Put the dough back together into two equal balls.
11. Roll out dough on a lightly flour work surface.
12. Lightly butter a 9 or 10 inch tart pan with removable bottom.
13. Gently roll out each dough ball to the diameter of one inch bigger than the tart pans you will be using.
14. Carefully place dough into pans (one good way is to gently roll dough up with the rolling pin that you used to roll out dough and carefully unroll on top of the pan) and carefully cut off all excess dough.
15. Prick the dough with a fork all over and bake in a 350° pre-heated oven for about 20 minutes or until dough starts to just turn golden.
16. Let shell cool before filling with your favorite sweet or savory filling.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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