Food & Cooking Recipes Pate Brisee for Pear Frangipane 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 April 1, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for 2 9- or 10-inch tarts Use this buttery crust when making our Pear Frangipane Tart. Ingredients 2 ½ cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs, with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine. Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.) Rate it Print