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Pate Brisee for Summer Squash Lattice Tart

Use this recipe to make our Summer Squash Lattice Tart.

Source: Martha Stewart Living, March 2001


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


  1. Place the flour and salt in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until mixture resembles coarse meal, about 10 seconds.

  2. Add 5 tablespoons ice water in a slow steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.

  3. Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each piece of dough into a flattened rectangle, and wrap in the plastic; refrigerate the dough for at least 1 hour.

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