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Pate Brisee for Fungus Tart

This recipe goes with the Fungus Tart.

  • Prep:
  • Total Time:
  • Yield: Makes 2 disks (enough for two 8-by-11-inch tarts)

Photography: SIMON WATSON

Source: Martha Stewart Living, April 2010

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. 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.

  2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour or up to overnight.

Cook's Notes

Dough can be frozen for up to 1 month. Thaw before using.

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