• 19 Ratings

Use this pate brisee recipe to make Pumpkin-Pecan Tart.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Reviews

19 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1