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Author Notes: A variation of pate sucree I adapted from Martha Stewarts new cookbook Pies and Tarts. I thought it would be nice to add toasted almond flour and some coconut to a pastry dough just for something a little different, the flavor is subtle and this pastry crust is so tender and literally melts in your mouth. I filled with pastry cream and topped with summer berries but it would work well with any cream filling, chocolate, banana or whatever your favorite filling is. I made tartlets but is easily adapted to a larger tart pan either round or rectangular. You can substitute any nut flour for the almond. Hazelnut, walnut would both be wonderful. —sdebrango
- 2 1/4 cups All purpose flour
- 1/4 cup Toasted almond flour ( I get it from King Arthur)
- 1/4 cup Flaked coconut
- 2 tablespoons Sugar
- 8 ounces Unsalted cold butter cut into pieces (I like to use butter with a high fat content like Plugra)
- 1/4 teaspoon Salt
- 3 Egg Yolks
- 2-3 tablespoons Heavy cream
- You can use your food processor for this recipe.
- Put flour, almond flour, coconut, sugar and salt pulse just to combine. Add your butter and pulse until it resembles crumbs. Add the egg yolks and 2 TBS cream pulse until the dough comes together. If too dry add the other TBS of cream if you find it still has not come together add cream a tsp at a time, Be careful not to over process.
- Remove dough from processor and form into two disks wrap in plastic wrap and refrigerate for at least an hour.
- You can roll your dough or press into tart or tartlet pans I found the dough to be a little temperamental when it was cold and pressing was so much easier. Prick with fork and put on sheet pan and place in freezer. Pre-heat your oven to 375 degrees. When your dough is well chilled take out of freezer and put a parchment round in each and fill with pie weights or beans. Bake for approx 20 minutes. Take out of the oven and remove the parchment and pie weights or beans and put back in the oven for another 15 minutes or until lightly browned.
- Remove from the oven and let cool, before you fill the tart refrigerate for at least 30 minutes preferably an hour. Remove tart rim and bottom and fill with your favorite filling
- If you want to make a plain pate sucree increase flour to 2 1/2 cups omit the almond flour and coconut and increase the sugar to 1/4 cup.
- This recipe was entered in the contest for Your Best Coconut