Pate Brisee for Asparagus Tart

Photo: Anna Williams
2 disks

This recipe makes enough dough for two 8-by-11-inch Asparagus Tarts.


  • 2 ½ cups all-purpose flour

  • 1 teaspoon sugar

  • Salt

  • 2 sticks cold unsalted butter, cut into small pieces

  • 1/4 to 1/2 cup ice water


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

  2. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.

Cook's Notes

Dough can be refrigerated overnight or frozen for up to 3 months. Thaw before using.

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