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8 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
3
1 star values:
2
Back to Pate Brisee for Rustic Cherry Tart
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Pate Brisee for Rustic Cherry Tart
Credit:
Chris Court
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Makes enough for one 12-by-16-inch tart
Ingredients
Ingredient Checklist
11 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups all-purpose flour
3/4 teaspoon coarse salt
3/4 teaspoon sugar
1/3 cup ice water
Gallery
Pate Brisee for Rustic Cherry Tart
Credit:
Chris Court
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Makes enough for one 12-by-16-inch tart
Gallery
Pate Brisee for Rustic Cherry Tart
Credit:
Chris Court
Pate Brisee for Rustic Cherry Tart
Credit:
Chris Court
Pate Brisee for Rustic Cherry Tart
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Makes enough for one 12-by-16-inch tart
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Makes enough for one 12-by-16-inch tart
prep: 10 mins
total: 1 hr 25 mins
prep:
10 mins
total:
1 hr 25 mins
Yield: Makes enough for one 12-by-16-inch tart
Makes enough for one 12-by-16-inch tart
Ingredients
Ingredients
- 11 tablespoons cold unsalted butter, cut into small pieces
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 3/4 teaspoon sugar
- 1/3 cup ice water
Directions
Lay roughly three quarters of butter on a parchment-lined rimmed baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Roll out dough, still in plastic, to a 6-by-8-inch rectangle (1/2 inch thick). Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.
Reviews
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
3
1 star values:
2
Reviews
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
3
1 star values:
2
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
3
1 star values:
2
8 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
3
1 star values:
2
8 Ratings
5 star values:
1
4 star values:
0
3 star values:
2
2 star values:
3
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 3
- 1 star values:
- 2
All Reviews for Pate Brisee for Rustic Cherry Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Rustic Cherry Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
