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Recipe Summary
Yield: Makes enough for two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie
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 two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie
Gallery
Recipe Summary
Yield: Makes enough for two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie
Recipe Summary
Yield: Makes enough for two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie
Yield: Makes enough for two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie
Makes enough for two 8- to 10-inch tarts or single-crust pies, or one 8- to 10-inch double-crust tart or pie
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, and 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 water, 1 tablespoon at a time, and pulse to combine.
Turn out dough onto a floured surface, divide in half, then shape into disks. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Raisin Tart
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Reviews:
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Most Helpful
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All Reviews for Pate Brisee for Raisin Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
