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Flaky Pie Dough for Individual Tartes Tatin

Use this recipe when making our Individual Dried-Fruit Tartes Tatin.

Source: Martha Stewart Living, September 1998


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


  1. Combine flour, salt, and sugar in bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds.

  2. With machine running, add 1/4 to 1/2 cup ice water in a slow, steady stream through the feed tube until dough holds together, taking no longer than 30 seconds. Turn dough out onto a piece of plastic wrap. Press dough into a disk; wrap. Chill at least 1 hour.

Cook's Notes

Omit the sugar for savory tarts.

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