Cornmeal Pate Brisee
Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.
- Yield: Makes 2 disks
Source: Martha Stewart Living, March 2010
- 2 cups all-purpose flour
- 1/2 cup coarse cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, cornmeal, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together when pressed between 2 fingers (it should not be wet or sticky). If dough is too dry, pulse in water, 1 tablespoon at a time.
Divide dough in half. Wrap in plastic. Shape into disks, and refrigerate until firm, about 1 hour or overnight.