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