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Pate Brisee for Asparagus Tart
Credit:
Anna Williams
Recipe Summary
Yield: Makes 2 disks
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon sugar
Salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Cook's Notes
Dough can be refrigerated overnight or frozen for up to 3 months. Thaw before using.
Gallery
Pate Brisee for Asparagus Tart
Credit:
Anna Williams
Recipe Summary
Yield: Makes 2 disks
Gallery
Pate Brisee for Asparagus Tart
Credit:
Anna Williams
Pate Brisee for Asparagus Tart
Credit:
Anna Williams
Pate Brisee for Asparagus Tart
Recipe Summary
Yield: Makes 2 disks
Recipe Summary
Yield: Makes 2 disks
Yield: Makes 2 disks
Makes 2 disks
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- Salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Directions
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour.
Cook's Notes
Dough can be refrigerated overnight or frozen for up to 3 months. Thaw before using.
Cook’s Notes
Dough can be refrigerated overnight or frozen for up to 3 months. Thaw before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pate Brisee for Asparagus Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pate Brisee for Asparagus Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
