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Recipe Summary
Yield: Makes enough for 2 nine-inch single-crust tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Gallery
Recipe Summary
Yield: Makes enough for 2 nine-inch single-crust tarts
Gallery
Recipe Summary
Yield: Makes enough for 2 nine-inch single-crust tarts
Recipe Summary
Yield: Makes enough for 2 nine-inch single-crust tarts
Yield: Makes enough for 2 nine-inch single-crust tarts
Makes enough for 2 nine-inch single-crust tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for work surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
In a food processor, pulse flour, salt, and sugar to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add ice water through the feed tube in a slow, steady stream, until dough just holds together, about 30 seconds.
Turn out dough onto a lightly floured work surface. Divide in half; place each on plastic wrap. Flatten into disks; wrap well. Chill at least 1 hour or overnight.
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All Reviews for Pate Brisee for Roasted-Pepper Saffron Tart
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All Reviews for Pate Brisee for Roasted-Pepper Saffron Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Least Positive
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