Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Three-Cherry 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 March 19, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 14-inch tart Use this to make our Rustic Three-Cherry Tart. Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulse flour, salt, and sugar in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 30 seconds). Shape dough into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days). Cook's Notes Dough can be kept frozen for up to 1 month. Rate it Print