Recipe: Pate Sucree for Martha Stewart's Carmel Nut Pie Tart

Here is the recipe for Pate Sucree (Basic Sweet Crust) from Martha Stewart's cookbook, Pies and Tarts

"Adding some sugar and two egg yolks alters the basic pate brisee to creat a sweet, slightly crunchy, but still tender crust that can be used in place of pate brisee for fruit tarts and small dessert tartlets. Sweet crusts are generally not used for double-crust pies, only for tart and tartlet shells. Because the sugar and egg yolks soften the pastry, it is harder to roll out perfectly than the basic pate brisee; however, patching is easy, because any tears can simply be pressed together. Longer chilling and careful handling should enable you to work this pastry successfully."

Pate Sucree

Makes two, 8 to 10 inch tarts or single crust pies, or twelve 2 1/2 to 3 inch tartlets

2 1/2 c. all purpose flour
3 Tbl. granulated sugar
1 c. (2 sticks) cold unsalted butter, cut into small pieces
4 Tbl. ice water
2 egg yolks, lightly beaten

Put the flour and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds, or just until mixture resembles coarse meal. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.)
Add the ice water and egg yolks, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
Turn the dough out on to a large piece of plastic wrap. Using the ends of the plastic wrap, form the dough into a flat circle or disk. This makes rolling the dough out easier than if it is left in a ball. Wrap the dough in the plastic wrap and chill for at least an hour.
Lightly butter or spray the pie plate(s) or tart pan(s) you will be using. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in the tart pan, pie plate or pastry ring, which has been set on a parchment lined sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. ("I often cut the pastry and inch or so higher than the edge of the tart pan and tuck this overhang to the inside of the pan for extra height and reinforcement.") Crimp or decorate the edges of the pastry. Chill the pastry lined pan until ready to use. Unbaked pastry shells can be refrigerated, well wrapped in plastic for up to a day; for longer storage, they can be frozen.

Prebaked Pastry Shells: To partially or completely bake unfilled pastry, preheat the oven to 375 degrees F to 400 degrees F. Carefully line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans, rice or ceramic weights. Bake for 15 to 18 minutes (10 to 12 minutes for a partially baked shell). When the pastry begins to color around the edges, remove the foil and weights and continue to bake just until pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell. Let cool completely on a wire rack before filling. Baked shells can be stored in tightly covered containers, or well wrapped in the freezer.