Pate Brisee

  • Yield: Makes enough for 2 9- or 10-inch tarts
Pate Brisee

Source: Martha Stewart Living, September 2009


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  1. Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs, with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.

  2. Turn out dough onto a lightly floured surface and roll into a 10-by-13-inch rectangle. Transfer dough to an 8-by-11-inch rectangular tart pan with a removable bottom. Roll rolling pin over edge of tart pan to trim dough. Pierce bottom of dough all over with a fork and freeze until firm, about 15 minutes.


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