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


  1. 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.

  2. Divide dough into two equal balls. Flatten each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.


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