Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Sucree Close Yield: Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells Use this pate sucree recipe to make our Caramelized Lemon Tart. Directions Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse. With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.