Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Brisee for Fruit Tarts 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 July 27, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for 1 blueberry tart or 2 dozen fruit tartlets Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets. Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces Directions Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together. Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using. Cook's Notes Use as little water as needed to hold pastry together; the amount depends on humidity. Rate it Print