2 1/2 cups unbleached all-purpose flour, plus more for dusting
1/3 cup sugar
Pinch of kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 cup ice water, plus more if needed
3 large egg yolks
1/4 teaspoon gelatin
1/2 cup sugar
3 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
2 cups whole milk
2 large eggs
Zest of 1/2 orange
1 vanilla bean, seeds scraped
1 tablespoon unsalted butter, cut into pieces
1/4 cup heavy cream, whipped to stiff peaks
1 pint fresh raspberries
1 pint fresh strawberries, cut as desired
Pate Sucree Extra: Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and divide in half. Shape each half into a disk, wrap tightly, and refrigerate until chilled, about 1 hour.
On a lightly floured surface, roll out one disk of dough to a 13-inch round (reserve remaining disk for another use). Fit into a 9-inch round fluted tart pan with a removable bottom. Freeze until firm, about 1 hour.
Preheat oven to 350 degrees. Line tart shell with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Place on a rimmed baking sheet and bake until sides are golden, 20 to 25 minutes. Remove parchment and beans. Continue baking until crust is light golden-brown, 10 to 15 minutes more. Transfer to a wire rack and let cool completely.
Pastry Cream: In a small bowl, sprinkle gelatin over 1 tablespoon water. Let stand until softened. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Whisk in milk, eggs, orange zest, vanilla seeds and bean, and butter. Cook over high heat, stirring occasionally, until mixture comes to a boil. Let boil 1 minute, then remove from heat. Discard vanilla bean. Whisk in gelatin mixture.
Strain pastry cream into a large heatproof bowl and cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
Just before using, mix pastry cream with a rubber spatula until smooth. Fold in whipped cream until incorporated. Spread evenly into tart shell; refrigerate until set, about 2 hours.
Topping: To serve, pile fruit over filling to cover completely.
Pate sucree extra can be frozen for up to 1 month. Thaw overnight in refrigerator or at room temperature for 1 hour before using.
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