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Pate Brisee

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Pate Brisee

The secret to making a bandanna you can eat with a fork -- a fruit tart with a cutout crust -- is using aspic cutters in varied shapes, mainly circles and ovals.

Ingredients

Makes enough for one 9-inch tart

  • 2 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Pulse flour, sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. With machine running, add water until dough just holds together. Divide dough in half, and wrap each half in plastic. Refrigerate at least 1 hour (or up to 2 days).
From Martha Stewart Living, July 2007

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