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Pate Brisee for Pansy Tartlets

Use this recipe when making our Pansy Tartlets.

  • Yield: Makes crust for 24 tartlets

Source: Martha Stewart Living, May 1998


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces


  1. Combine flour, salt, and butter in a food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 cup ice water in a slow stream through feed tube. Pulse until mixture holds together. Add more ice water, 1 tablespoon at a time, if needed, until dough holds together when squeezed.

  2. Divide dough into two equal balls. Flatten each ball into a desk, cover with plastic wrap, and chill at least 1 hour.

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