Cornmeal Pate Brisee

Name: Cornmeal Pate Brisee
Yield: Makes 2 disks
Ingredients: 2 cups all-purpose flour; 1/2 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

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Use this recipe to make our Old Bachelor's Jam and Blackberry Tart.

Martha Stewart Living, March 2010

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Yield:

Makes 2 disks

Ingredients

2 cups all-purpose flour
1/2 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

Step 1
Pulseflour,cornmeal,salt,andsugarinafoodprocessoruntilcombined.Addbutter,andpulseuntilmixtureresemblescoarsecrumbswithsomelargerpiecesremaining,about10seconds.Drizzle1/4cupicewaterevenlyovermixture.Pulseuntilmixturejustbeginstoholdtogetherwhenpressedbetween2fingers(itshouldnotbewetorsticky).Ifdoughistoodry,pulseinwater,1tablespoonatatime.

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Step 2
Dividedoughinhalf.Wrapinplastic.Shapeintodisks,andrefrigerateuntilfirm,about1hourorovernight.

Cook's Notes

Make Ahead: Dough can be frozen for up to 1 month; thaw before using.

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Cornmeal Pate Brisee

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Cornmeal Pate Brisee

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Cornmeal Pate Brisee