Pate Brisee for Apple Praline Tart
Use this recipe to make our Apple Praline Tart. The amount of water you need will vary. Add only enough to make the dough come together when you press it between your fingers.
- Yield: Makes enough for two 8-inch tarts
Photography: Formula Z/S
Source: Martha Stewart Living, November 2001
- 2 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon sugar
- 1 cup chilled unsalted butter (2 sticks), cut into small pieces
- 1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.
Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.