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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


  1. 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.

  2. 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.


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