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