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Pate Brisee

Pate brisee may be made ahead and kept up to three days in the refrigerator, securely wrapped in plastic film, or up to one month in the freezer.

  • Yield: Makes enough for 1 ten-inch tart

Photography: James Baigre

Source: Christmas Vol. 1 1997


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces


  1. Combine flour, salt, and butter in food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 to 1/2 cup ice water in a slow, steady stream through feed tube with machine running, just until dough holds together.

  2. Turn out the dough onto a large piece of plastic wrap. Press the dough down into a disk with your hands. Wrap tightly in plastic, and chill in the refrigerator for 1 hour or overnight.

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