Pâte Sucrée
Makes enough for 2 (9-inch/23-cm) tarts or 16 (4-inch/10-cm) tartlets
  • 3 cups (375 g) unbleached all-purpose flour
  • ½ cup (100 g) sugar
  • ½ teaspoon fleur de sel
  • 1 cup (2 sticks/225 g) cold unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 1⁄3 cup (80 ml) heavy cream
  1. In a large bowl, whisk together the flour, sugar, and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour mixture and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.
  2. In a small bowl, lightly beat the egg yolks and cream. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It’s ready as soon as you can squish the dough in one hand and it stays together.
  3. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte sucrée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.
  4. Variations: For a nut dough: Replace ½ cup (65 g) of the flour with ½ cup (55 g) finely chopped toasted skinned hazelnuts or almonds.
  5. For a citrus dough: Add 2 to 3 teaspoons finely grated lemon or orange zest to the flour, sugar, and salt mixture.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rustic-apricot-tart/