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Pate Brisee

Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.

  • Yield: Makes enough for 1 blueberry tart or 2 dozen fruit tartlets

Source: Martha Stewart Living, April 2000

Ingredients

  • 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

Directions

  1. Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.

  2. With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.

  3. Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.

Cook's Notes

Use as little water as needed to hold pastry together; the amount depends on humidity.

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