Tender Tart Pastry

Pate Brisée

baked pastry

1-½ cups all-purpose flour

½ teaspoon fine sea salt

7 tablespoons unsalted butter, chilled and cut in small pieces

About 1/3 cup water

To make the pastry, place the flour and the salt in the work bowl of a food processor and process once. Add the butter and process the flour and butter together using short bursts until the mixture resembles very coarse cornmeal. With the processor running add the water and process five or six times, using short bursts, until the pastry just begins to form clump. Turn out the pastry onto a lightly floured board, pat it into a flat round, up end a bowl over it and let it sit for at least one hour.

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