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Pate Brisee for Berry Tartlets

Use this recipe when making our Berry Tartlets.

  • Yield: Makes two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets

Source: Martha Stewart Living, June 2000


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled


  1. Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds. Add butter; pulse until mixture resembles coarse meal. With motor running, slowly pour in 1/4 to 1/2 cup ice water; process until dough starts coming together.

  2. Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.

Cook's Notes

Use only enough water for the dough to come together when pressed between your fingers.


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