Pate au Sucre

A sweet pastry dough, in three variations. Use this in a free-form tart or in a tart pan.  My current favorite is #3.

Variation #1

• 7 oz butter
• 7 oz sugar
• 1 lb. 2 oz all purpose or pastry flour
• 1 tsp salt
• 3 eggs

Mix butter and sugar until coarse. Add flour, salt and egg. Mix only until consistent. Chill before rolling out.

Variation #2 (from Bev)

• 1 1/2 c. flour
• 1/2 c. butter
• 1/4 c. sugar
• 1 tsp salt
• 1 tsp vanilla or rind
• 1 egg

Rub flour and butter together. Add sugar and beaten egg, salt, and one teaspoon of flavoiring. Mix. Refrigerate 2 hours before rolling.

Variation #3 (from Epicurious)

Makes more than enough for 1 tart; may be enough for 2 8" tarts.

• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
• 5 tablespoons (about) ice water

Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)

Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).