Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Woven Dried-Fruit 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 11-inch lattice-Topped tart Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie. Ingredients 2 ½ cups all-purpose flour, plus more for surface 1 teaspoon salt 8 ounces (2 sticks) cold unsalted butter, cut into ½-inch pieces ½ cup ice water, plus more if needed Directions Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using). Rate it Print