Use this recipe to make our Fungus Tart.

Martha Stewart Living, October 2010

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Credit: SIMON WATSON

Recipe Summary

prep:
10 mins
total:
1 hr 10 mins
Yield:
Makes 2 disks (enough for two 8-by-11-inch tarts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, sugar, and1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wetor sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

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  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about1 hour or up to overnight.

Cook's Notes

Dough can be frozen for up to 1 month. Thaw before using.

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