Pate Brisee for Goat-Cheese Tartlets with Caramelized Shallots and Pears
Use this recipe when making our Goat-Cheese Tartlets with Caramelized Shallots and Pears.
- Yield: Makes twelve 4-inch shells
Source: Martha Stewart Weddings, Summer/Fall 1998
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 cups (3 sticks) unsalted butter, chilled and cut into small pieces
Combine the flour and salt in the bowl of a food processor; pulse 5 seconds. Add the butter pieces, and process until the mixture resembles coarse meal. In a slow, steady stream, add 6 tablespoons ice water through the feed tube. Pulse until the mixture holds together when squeezed.
Divide dough into two equal balls. Flatten each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.