Pate Brisee for Holiday Fruit Tart
Use this dough to create the crust for our Holiday Fruit Tart, which is so sweet you only need to serve a thin slice.
- Yield: Makes enough for 1 double cryst 13 by 4 inch tart
Source: Martha Stewart Living, December/January December/January 1996
- 2 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold, unsalted butter, cut into 1/2 inch piecess
- 1/4 to 1/2 cup ice water
Combine flour, salt, and butter in a food processor. Process until mixture resembles coarse meal, about 8 seconds. Add ice water drop by drop through feed tube with machine running, just until dough holds together.
Turn the dough out onto a large piece of plastic wrap. Press the dough down into disc with your hands. Wrap in plastic, and chill in the refrigerator for 1 hour.