New This Month

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


  1. 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.

  2. Divide dough in half. Wrap in plastic. Shape into disks, and refrigerate until firm, about 1 hour or overnight.

Cook's Notes

Make Ahead: Dough can be frozen for up to 1 month; thaw before using.

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