Food & Cooking Recipes Pate Brisee for Roasted-Pepper Saffron 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 9-inch single-crust tarts Use this pate brisee crust to make our Roasted-Pepper Saffron Tart. Ingredients 2 ½ cups all-purpose flour, plus more for work surface 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions In a food processor, pulse flour, salt, and sugar to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water through the feed tube in a slow, steady stream, until dough just holds together, about 30 seconds. Turn out dough onto a lightly floured work surface. Divide in half; place each on plastic wrap. Flatten into disks; wrap well. Chill at least 1 hour or overnight. Rate it Print