Pate Brisee for Strawberry "Bandanna" Tart
Use this recipe when making our Strawberry "Bandanna" Tart.
- Yield: Yield Makes enough for one 9-inch tart
Source: Martha Stewart Living, July 2007
- 2 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons coarse salt
- 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. With machine running, add water until dough just holds together. Divide dough in half, and wrap each half in plastic. Refrigerate at least 1 hour (or up to 2 days).