http://foodpluspolitics.com/2007/10/15/pate-sucree/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://foodpluspolitics.com/2007/10/15/pate-sucree/#comment-5566 Quick Puff Pastry Tartlets Recipe | From Scratch Mon, 01 Jun 2009 14:10:24 +0000 http://foodpluspolitics.dreamhosters.com/?p=331#comment-5566 [...] lemon curd as the filling, the other uses a lighter, lemony version of cheesecake filling. Both use pate sucrée for the pastry and strawberries for the garnish. Some years back I cheated with the first one by [...] [...] lemon curd as the filling, the other uses a lighter, lemony version of cheesecake filling. Both use pate sucrée for the pastry and strawberries for the garnish. Some years back I cheated with the first one by [...]

]]> http://foodpluspolitics.com/2007/10/15/pate-sucree/#comment-537 Lattice apple pie « From Scratch Wed, 17 Oct 2007 10:11:52 +0000 http://foodpluspolitics.dreamhosters.com/?p=331#comment-537 [...] Double crust for a nine-inch pie, preferably pate sucree [...] [...] Double crust for a nine-inch pie, preferably pate sucree [...]

]]> http://foodpluspolitics.com/2007/10/15/pate-sucree/#comment-536 How to: make a lattice crust « From Scratch Tue, 16 Oct 2007 16:26:39 +0000 http://foodpluspolitics.dreamhosters.com/?p=331#comment-536 [...] with a dough that’s tender enough to be manipulated, but not so tender it melts. I use my pate sucree and it performs like a champ, even when stopping repeatedly to take [...] [...] with a dough that’s tender enough to be manipulated, but not so tender it melts. I use my pate sucree and it performs like a champ, even when stopping repeatedly to take [...]

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