New This Month

Pate Brisee

  • Prep:
  • Total Time:
  • Yield: Makes enough for one 10-inch tart

Source: Martha Stewart Living


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick cold unsalted butter, cut into cubes
  • 3 to 4 tablespoons ice water


  1. Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
  2. Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.

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