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Walnut Pate Brisee

Be careful while pulsing this pate brisee in your food processor -- the walnuts in this dough should be in small pieces that will lend texture to the crust.

  • Yield: Makes one lattice-top tart

Source: Martha Stewart Living, December/January December/January 1998

Ingredients

  • 2 cups all purposed flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup walnut pieces
  • 3/4 cups ( 1 1/2 sticks) unsalted butter, chilled and cut into pieces

Directions

  1. Place the flour, salt, sugar, and walnuts in the bowl of a food processor. Pulse until walnuts are small, but not fine, about 10 seconds. Add butter, and pulse until mixture resembles small peas.

  2. With machine running, add 1/4 cup ice water through feed tube. Pulse until dough just starts to come together when you press it with your fingers, about 45 seconds. If necessary, add up to 2 more tablespoons ice water. Divide into disk; wrap in plastic. Chill at least 1 hour. Dough may be frozen up to 1 month.

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