Pate Brisee for Fungus Tart
This recipe goes with the Fungus Tart.
- Total Time:
- Yield: Makes 2 disks (enough for two 8-by-11-inch tarts)
Photography: SIMON WATSON
Source: Martha Stewart Living, April 2010
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour or up to overnight.