Cuisinart FP-12 Recipe Booklet - Page 35

PÂTE SUCRÉE Have leftover dough? Use this "sweet" dough for simple cookies. Just roll and cut into your favourite shapes. Makes two 9-inch (23 cm) single tarts/pies, or one double-crust pie 2 CUPS (500 ML) UNBLEACHED, Approximate preparation time: 5 minutes ALL-PURPOSE FLOUR Insert the large metal chopping blade into the large 2 TABLESPOONS (30 ML) work bowl of the Cuisinart® Food Processor. Add the GRANULATED SUGAR flour, sugar and salt and process for 10 seconds to sift. ½ TEASPOON (2 ML) TABLE SALT Add the butter and process until combined. With the 12 TABLESPOONS (¾ CUP (175 ML) ) UNSALTED BUTTER, machine running, add the yolks, one at a time, and ROOM TEMPERATURE process until incorporated. Add the water, zest (if using) 2 LARGE EGG YOLKS and vanilla; pulse 3 to 4 times, until combined. 1 TABLESPOON (15 ML) ICE Form dough into 2 flat discs. Wrap in plastic; chill in WATER refrigerator until ready to use. ¼ TEASPOON (1 ML) LEMON ZEST (OPTIONAL) To make this an almond sucrée, substitute 1 cup ½ TEASPOON (2 ML) PURE VANILLA EXTRACT (250 ml) of the all-purpose flour for toasted almonds. Finely grind the almonds, and then add the remaining dry ingredients and follow instructions as stated above. Nutritional information per serving (based on 72 servings): Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g | sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g For the almond sucrée: Nutritional information per serving: Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g | sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g BASICS 16