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Recipe Summary

Yield: Makes two 8- to 10- inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 to 1/2 cup ice water

Gallery

Recipe Summary

Yield: Makes two 8- to 10- inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

Recipe Summary

Yield: Makes two 8- to 10- inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

Recipe Summary

Yield: Makes two 8- to 10- inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

Yield: Makes two 8- to 10- inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

Makes two 8- to 10- inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

Directions

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Reviews

Add Rating & Review

4 Ratings

5 star values:

                                  2

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

Reviews

Add Rating & Review

4 Ratings

5 star values:

                                  2

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

4 Ratings

5 star values:

                                  2

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

4 Ratings

5 star values:

                                  2

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

4 Ratings

5 star values:

                                  2

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 2
  • 4 star values:
  • 0
  • 3 star values:
  • 1
  • 2 star values:
  • 1
  • 1 star values:
  • 0

All Reviews for Pate Brisee for Pear Tarte Tartin

  • of Reviews

Reviews:

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All Reviews for Pate Brisee for Pear Tarte Tartin

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest