Pate Brisee for Fruit Tarts

Name: Pate Brisee for Fruit Tarts
Yield: Makes enough for 1 blueberry tart or 2 dozen fruit tartlets
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.

Source: Martha Stewart Living, April 2000

Makes enough for 1 blueberry tart or 2 dozen fruit tartlets

Yield

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

Directions

1. Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
2. With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.
3. Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.