Pate Brisee

Use this recipe to make our Mushroom-and-Bacon Tart.

  • Yield: Makes enough for 1 tart
Pate Brisee

Source: Martha Stewart Living, September 2009


  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water


  1. Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days), or freeze for up to 1 month.


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