Day 25 - Pâte Sucrée

Remember FNBF's BFF, Paula? She's the gourmet diva who was over with my friend, Tracy, for the Poached Chicken and Spring Vegetable Salad? Well, Paula has invited us to her Easter Feast, which she is preparing at her friend, Felix's house. Typically a menu tyrant, Paula is relaxing her standards and allowing me to bring a project dessert. (She stopped at Barnes and Noble to peek at the book and see which desserts she thinks will fit with her meal.)

Of her choices, I've picked Panna Cotta Tart, which will be tomorrow's entry (e.g assuming we can find that rare and elusive 4x14 fluted tart pan with the removable bottom that Martha says we need). In the meantime, we can make the dough for the crust for the recipe the night before!

Pâte Sucrée (p. 445)

Knowing that these crusts from scratch were coming up, I cajoled FNBF into bringing over his state-of-the-art food processor the other day, and just in the nick of time, too, because it made quick work of this dough recipe. The whole thing came together in about a minute!

Flour, salt, sugar, pulse, pulse, pulse, butter, mix for 10 seconds, egg yolks, pulse, pulse, water, mix for 20 seconds, mush into rectangles, wrap in Saran, the end.

It's a double recipe, so now I have my dough for the tart and more dough for some other goodie!

Jeff: A
Martha: A

Tomorrow, I'll blind bake for the first time! Wheee!

Until we eat again...