PATE BRISEE FOR INDIVIDUAL RHUBARB AND RASPBERRY TARTLETS
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes dough for 8 tartlets
Number Of Ingredients 5
Steps:
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.
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Izak Green
[email protected]I would definitely recommend this recipe to others.
Multan Multan
[email protected]These tartlets are a bit time-consuming to make, but they're worth the effort.
Felicia Uchechukwu
[email protected]I'm not a huge fan of rhubarb, but I loved these tartlets!
Darren Lucky
[email protected]These tartlets are a great way to use up leftover rhubarb and raspberries.
Umer King
[email protected]The pate brisee crust is the perfect base for these tartlets.
Wakhi World
[email protected]I love the way the rhubarb and raspberries complement each other in these tartlets.
Saiful Islam Emon
[email protected]Yum!
Maria Olivares
[email protected]These are so easy to make and they're always a crowd-pleaser.
DANNY MORENO
[email protected]The tartlets were delicious, but I found the crust to be a bit too thick. Next time I'll try using less butter.
Komellr Pola
[email protected]I've made these tartlets several times now and they always turn out great. The recipe is easy to follow and the results are always impressive.
Kelebogile Ntaolang
[email protected]These tartlets were a hit at my last dinner party! The combination of rhubarb and raspberries is perfect, and the pate brisee crust is flaky and delicious.