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Recipe Summary
Yield: Makes two 4-1/2-by-14-inch tarts
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Gallery
Recipe Summary
Yield: Makes two 4-1/2-by-14-inch tarts
Gallery
Recipe Summary
Yield: Makes two 4-1/2-by-14-inch tarts
Recipe Summary
Yield: Makes two 4-1/2-by-14-inch tarts
Yield: Makes two 4-1/2-by-14-inch tarts
Makes two 4-1/2-by-14-inch tarts
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut in pieces
- 1/4 to 1/2 cup ice water
Directions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two rectangles. Wrap, and refrigerate at least 1 hour before using.
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All Reviews for Pate Brisee for an Almond Tart
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All Reviews for Pate Brisee for an Almond Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
