Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Sucree for American Flag Tart Be the first to rate & review! 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 July 27, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 4-by-14-inch tarts Use this to make our American Flag Tart. Ingredients 2 ½ cups all-purpose flour 3 tablespoons sugar Pinch of salt 1 cup (2 sticks) unsalted butter, cut into pieces 2 large egg yolks, lightly beaten ¼ cup ice water, plus more if needed Directions Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds). Divide in half; shape each into a rectangle. Wrap in plastic. Refrigerate at least 2 hours (up to 2 days). Cook's Notes Freeze up to 1 month. Rate it Print