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
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.
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.