Pate Brisee for Woven Dried-Fruit Tart

1 11-inch lattice-Topped tart

Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.


  • 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


  1. 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.

  2. 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).

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