Pate Brisee for Woven Dried-Fruit Tart
Use this Pate Brisee with our Woven Dried-Fruit Tart.
- Yield: Makes enough for one 11-inch lattice-Topped tart
Source: Martha Stewart Living, December/January 1996/1997
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup ice water, plus more if needed
Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).