Rustic Cherry Tart With Ricotta And Almonds Recipes

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PATE BRISEE FOR RUSTIC CHERRY TART



Pate Brisee for Rustic Cherry Tart image

This is the essential pate brisee recipe for our Rustic Cherry Tart with Ricotta and Almonds recipe.

Provided by Martha Stewart

Categories     Food & Cooking

Time 1h25m

Yield Makes enough for one 12-by-16-inch tart

Number Of Ingredients 5

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

Steps:

  • 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.

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