Cuisinart Elite DLC-XPN - Manual (Page 70)

17
BASICS
2
CUPS UNBLEACHED
,
ALL
-
PURPOSE FLOUR
2
TABLESPOONS GRANULATED
SUGAR
½
TEASPOON TABLE SALT
12
TABLESPOONS
(¾
CUP
)
UNSALTED BUTTER ,
CUT INTO TABLESPOONS
,
ROOM TEMPERATURE
2 LARGE EGG YOLKS
1
TABLESPOON ICE WATER
¼
TEASPOON LEMON ZEST
(
OPTIONAL
)
½
TEASPOON PURE VANILLA
EXTRACT
Makes two 9-inch single tarts/pies, or one
double-crust pie
Approximate pr eparation time: 5 minutes
Insert the large metal chopping blade into the lar ge
work bowl of the Cuisinart
®
Food Processor . Add the
flour, sugar and salt and pr ocess for 10 seconds to sift.
Add the butter and process until combined, about
30 seconds. With the machine running, add the yolks,
one at a time, and process until incorporated. Add the
water, zest (if using) and vanilla; pulse 3 to 4 times,
until combined.
Form dough into 2 flat discs. W rap in plastic; chill in
refrigerator until r eady to use. Dough should be firm
enough to roll.
T o make this an almond sucr ée, substitute ¹⁄³ cup of the
all-purpose flour for toasted almonds. Finely grind the
almonds by processing 45 seconds, and then add the
remaining dry ingr edients. Process 10 seconds to sift
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
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favorite shapes.
PÂ TE SUCRÉE