Pate Sucree for the Dessert Plate

Set out powdered sugar — sifted, unsalted butter — softened, and eggs — room temperature before you start Pate Sucree for the Dessert Plate. The batch is written for 24 people.

Count on 20 minutes of prep, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¾ cup powdered sugar — sifted
• ¾ cup unsalted butter — softened
• 2 large eggs — room temperature
• 2 ¾ cups pastry flour — or all-purpose flour
• ½ teaspoon kosher salt

How the cooking goes

1. Soften the butter in a electric mixer fitted with the paddle attachment, or let it sit at ambient temperature for one hour until fully softened but not greasy.
2. Put the sifted powdered sugar to the butter and cream together, starting on low speed and increasing to medium-high, until the mixture is completely smooth and silky.
3. Put the eggs one at a time, allowing each egg to incorporate before adding the next. The mixture may look curdled briefly, but it will come together as mixing continues.
4. Put the flour and salt to the bowl and mix on low speed, cutting the dry ingredients into the butter mixture until a cohesive dough forms. Do not overmix once the flour is incorporated.
5. Turn the dough out using a silicone spatula or bowl scraper. Divide into two equal portions, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours.
6. Roll the dough between two pieces of baking paper while still slightly pliable. Use immediately to line tart pans or freeze the rolled rounds flat for later use.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pie crust, open Almond Flour Tart Crust in a Pastry Shell and Baked Graham Cracker Crust after Supper.