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