Pate Sucree

Directions

1. 1
   Pulse flour, sugar, and salt in a food processor until combined.
2. 2
   Add butter, and pulse just until mixture resembles coarse meal.
3. 3
   Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds.
4. 4
   If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse.
5. 5
   Divide dough in half, pat each half into a disk, and wrap in plastic.
6. 6
   Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
7. 7
   Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
8. 8
   Add 2 tablespoons poppy seeds to the dry ingredients.
9. 9
   Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
10. 10
    Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons.
11. 11
    Add 1 teaspoon lemon zest to the dry ingredients.