Food & Cooking Recipes Pate Brisee for Pumpkin-Pecan Tart 3.2 (19) Add your rating & 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 April 1, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for one 9-inch double-crust pie or two 11-inch single-crust tarts Use this pate brisee recipe to make Pumpkin-Pecan Tart. Ingredients 2 ½ cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Directions Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork). Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Cook's Notes Dough can be frozen up to 3 months; thaw in refrigerator before using. Rate it Print