Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Pansy Tartlets 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 Photo: Victor Schrager Yield: 24 crust tartlets Use this recipe when making our Pansy Tartlets. Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces Directions Combine flour, salt, and butter in a food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 cup ice water in a slow stream through feed tube. Pulse until mixture holds together. Add more ice water, 1 tablespoon at a time, if needed, until dough holds together when squeezed. Divide dough into two equal balls. Flatten each ball into a desk, cover with plastic wrap, and chill at least 1 hour. Rate it Print