PÂTE SUCRÉE

2           cups unbleached, all-purpose flour

2           tablespoons  granulated  sugar

½          teaspoon kosher salt

12         tablespoons (1½ sticks) unsalted butter, cold and cut into ½-inch cubes

2           large egg  yolks

1           tablespoon ice water

¼          teaspoon grated lemon zest

(optional)

½          teaspoon pure vanilla extract

Nutritional information per single-crust serving (based on 12 servings):

Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g

• sat. fat 5g • chol. 20mg • sod. 95mg • calc. 0mg • fiber 0g

Active Time: 5 minutes (for preparing dough) Inactive Time: 30 minutes (minimum recommended

resting time)

1. Insert chopping blade into the work bowl of the food processor. Add the flour, sugar and salt and process on Low for 10 seconds to sift. Add the butter and pulse until the mixture resembles coarse crumbs. Add the yolks, one at a time, and then add the water, zest (if using) and vanilla; pulse 4 to 5 times until com- bined. Dough should come together at this point.
2. Transfer dough to a lightly floured surface and knead 1 to 2 times to fully bring together. Divide dough equally into two pieces and form each into a flat disk; wrap in plastic and refrigerate until ready to use.

Note: As long as it is well wrapped, this pastry freezes well for up to 6 months.