Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cornmeal Pate Brisee By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 disks Use this recipe to make our Old Bachelor's Jam and Blackberry Tart. Ingredients 2 cups all-purpose flour ½ cup coarse cornmeal 1 teaspoon salt 1 teaspoon sugar 2 sticks cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulseflour,cornmeal,salt,andsugarinafoodprocessoruntilcombined.Addbutter,andpulseuntilmixtureresemblescoarsecrumbswithsomelargerpiecesremaining,about10seconds.Drizzle1/4cupicewaterevenlyovermixture.Pulseuntilmixturejustbeginstoholdtogetherwhenpressedbetween2fingers(itshouldnotbewetorsticky).Ifdoughistoodry,pulseinwater,1tablespoonatatime. Dividedoughinhalf.Wrapinplastic.Shapeintodisks,andrefrigerateuntilfirm,about1hourorovernight. Cook's Notes Make Ahead: Dough can be frozen for up to 1 month; thaw before using. Print