Pâte sucrée

Back when Rachel’s brother Anders lived with us, I baked a Tarte Tatin every monday night. Here is the pâte sucrée recipe I use for a single tart. (I just measured the lovely Le Creuset Tarte Tatin pan Rachel bought me, and it’s 9 1/4 in. internal diameter.)

1 1/2 c flour

1/2 c salted butter

2 tbsp sugar

1 egg

5 tbsp water

Dump everything into a mixer bowl and mix with the paddle until everything draws up into a ball. Place ball in a Ziploc bag or some plastic wrap and chill for a couple of hours. (Chilling isn’t strictly necessary, but it makes the dough easier to work.)

That’s it!

If I were doing this without a mixer, I’d probably do it cookie-style: Soften the butter a little, cream it together with sugar, add the egg and water, stir in the flour a little at a time. The pre-chilling consistency turns out pretty much exactly like cookie dough (same ingredients minus the leavening.)

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