Pate Brisee for Date and Pine Nut Bars
Halve this recipe to make the base for our Date and Pine Nut Bars.
- Yield: Makes 2 tart shells
Source: Martha Stewart Living, December/January 1998
- 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
In the bowl of a food processor, combine flour, salt, and sugar. Add the butter, and pulse until the mixture resembles small peas, 8 to 10 seconds.
With the machine running, add 1/4 cup ice water through the feed tube until the dough just starts to come together when you press it with your fingers. If necessary, add up to 2 more tablespoons ice water.
Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be frozen up to 1 month.