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Pate Sucree

(This is my favorite from A French Chef Cooks at Home by Jacques Pepin) I added the almond extract. Feel free to use your favorite crust recipe too.

Instructions

  • Combine the flour, salt and sugar.
  • Cut in the butter pieces until size of small peas.
  • Combine the egg yolk, almond extract and water.
  • Drizzle into the flour mixture and combine gently.
  • If the pastry feels too dry, add a bit more water.
  • Knead lightly to form a ball. Pat the ball into a 6” round, wrap in plastic wrap and chill in the refrigerator for at least a half an hour.

Notes

I use a food processor to make my crusts.