Michel Roux's Pate Brisee

Name: Michel Roux's Pate Brisee
Yield: Makes 1 pound
Ingredients: 1 3/4 cups all-purpose flour; 2/3 cup unsalted butter, cut into small pieces and softened; 1 teaspoon salt; Pinch of superfine sugar; 1 large egg; 1 tablespoon cold milk

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

Source: The Martha Stewart Show, February Winter 2008

Makes 1 pound

Yield

Ingredients

1 3/4 cups all-purpose flour
2/3 cup unsalted butter, cut into small pieces and softened
1 teaspoon salt
Pinch of superfine sugar
1 large egg
1 tablespoon cold milk

Directions

1. 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.
2. Using your fingers, slowly incorporate milk until dough begins to come together.
3. 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.