Pate Brisee
  • Servings: Makes 2 tart crusts
  • 1 cup wine - for the cook
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup of ice water
  1. In food processor combine flour, salt and sugar. Add butter and process until mixture resembles coarse meal, about 8-10 seconds.
  2. With machine running add ice water in a slow steady stream through the tube. Pulse until dough holds together without being wet or sticky. Be careful not to process more than about 30 seconds. To test squeeze a small about together: If it is crumbly, add more ice water, 1 Tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Refrigerate for at least 1 hour before assembling the tart.
  4. * When making just 1 Tomato Tart, the remaining 1/2 of the dough may be stored frozen, up to 1 month. Thaw in refrigerator before using.
Recipe from Martha Stewart For the Tomato Cooking Class - 104 This crust is the perfect combo of buttery and flaky and heavenly! It's super easy to make and it freezes well. I use this for the Tomato Tart recipe, found here in my index.