Reviews
Add Rating & Review
Back to Pate Brisee for Pear Frangipane Tart
All Reviews for Pate Brisee for Pear Frangipane Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes enough for 2 9- or 10-inch tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Recipe Summary
Yield: Makes enough for 2 9- or 10-inch tarts
Gallery
Recipe Summary
Yield: Makes enough for 2 9- or 10-inch tarts
Recipe Summary
Yield: Makes enough for 2 9- or 10-inch tarts
Yield: Makes enough for 2 9- or 10-inch tarts
Makes enough for 2 9- or 10-inch tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs, with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Pear Frangipane Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Pear Frangipane Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
