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Pate Brisee for Three-Cherry Tart

Use this to make our Rustic Three-Cherry Tart.

  • Yield: Makes enough for one 14-inch tart

Source: Martha Stewart Living, August 2006


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  1. Pulse flour, salt, and sugar in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 30 seconds).

  2. Shape dough into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

Cook's Notes

Dough can be kept frozen for up to 1 month.

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