Pate Brisee for Berry Tartlets

Name: Pate Brisee for Berry Tartlets
Yield: Makes two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled

Use this recipe when making our Berry Tartlets.

Source: Martha Stewart Living, June 2000

Makes two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets

Yield

Ingredients

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

Directions

1. Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds. Add butter; pulse until mixture resembles coarse meal. With motor running, slowly pour in 1/4 to 1/2 cup ice water; process until dough starts coming together.
2. Divide dough in half; shape into 2 disks. Wrap in plastic; chill at least 1 hour.