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Pate Brisee for Woven Dried-Fruit Tart
Recipe Summary
Yield: Makes enough for one 11-inch lattice-Topped tart
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup ice water, plus more if needed
Gallery
Pate Brisee for Woven Dried-Fruit Tart
Recipe Summary
Yield: Makes enough for one 11-inch lattice-Topped tart
Gallery
Pate Brisee for Woven Dried-Fruit Tart
Pate Brisee for Woven Dried-Fruit Tart
Pate Brisee for Woven Dried-Fruit Tart
Recipe Summary
Yield: Makes enough for one 11-inch lattice-Topped tart
Recipe Summary
Yield: Makes enough for one 11-inch lattice-Topped tart
Yield: Makes enough for one 11-inch lattice-Topped tart
Makes enough for one 11-inch lattice-Topped tart
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup ice water, plus more if needed
Directions
Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pate Brisee for Woven Dried-Fruit Tart
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Reviews:
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All Reviews for Pate Brisee for Woven Dried-Fruit Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
