New This Month

Pate Brisee

  • Prep:
  • Total Time:
  • Yield: Makes enough for one 12-by-16-inch tart

Source: Martha Stewart Living, June 2013


  • 11 tablespoons cold unsalted butter, cut into small pieces
  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon sugar
  • 1/3 cup ice water


  1. Lay roughly three quarters of butter on a parchment-lined rimmed baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.

  2. Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.

  3. Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.

  4. Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Roll out dough, still in plastic, to a 6-by-8-inch rectangle (1/2 inch thick). Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.

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