Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This recipe for pate brisee, courtesy of chef Michel Roux, is used to make his Cherry Tomato Tart.

The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, Episode 3099

Gallery

Recipe Summary

Yield:
Makes 1 pound
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mound flour on your work surface and make a well in the center. Place butter, salt, sugar, and egg in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly sandy dough forms.

    Advertisement
  • Using your fingers, slowly incorporate milk until dough begins to come together.

  • Using the palm of your hand, knead dough until smooth, 4 to 5 times. Roll dough into a ball, wrap with plastic wrap and refrigerate until ready to use.

Cook's Notes

Dough may be kept refrigerated up to one week or frozen up to 3 months.

Advertisement

Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
02/19/2008
This crust in absolutely delicious, so flaky and good, I made it for the top of a Chicken Pot Pie