Food & Cooking Recipes Pate Brisee for Pink-Applesauce Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 1 hr 10 mins Yield: 1 10-inch tart Use this recipe when making the Pink-Applesauce Tart with Martha's Homemade Applesauce. Ingredients 1 ¼ cups all-purpose flour ½ teaspoon salt 1 teaspoon sugar 1 stick cold unsalted butter, cut into cubes 3 to 4 tablespoons ice water Directions Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight. Rate it Print