PATE BRISEE FOR PINK-APPLESAUCE TART
Use this recipe when making the Pink-Applesauce Tart with Martha's Homemade Applesauce.
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes enough for one 10-inch tart
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
- Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
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Masud Hafsa
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to make pate brisee.
MANISH Giri
[email protected]I can't wait to try this recipe. It looks delicious!
Rayhan Miah
[email protected]This is the perfect dough for beginners. It's so easy to work with.
Phakama Ngcobo
[email protected]I'm so glad I found this recipe. It's made my life so much easier.
ghiyasddin qazi
[email protected]This pate brisee dough is a game-changer. I will never use another recipe again.
Christina Walsh
[email protected]Two thumbs up for this recipe!
Mohammad Akram labano
[email protected]5 stars! This dough is amazing!
Abu Hanif Noman
[email protected]This is the best pate brisee recipe I've ever tried. I highly recommend it!
Shoaib Vijhlana
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything I need on hand.
Janis Gilmore
[email protected]This dough is so versatile! I've used it to make both sweet and savory tarts, and it always turns out perfectly.
Naveen Darshana
[email protected]I'm a professional baker and I can say that this pate brisee recipe is top-notch. It's the perfect dough for tarts and pies.
Fatima Zahra
[email protected]I used this dough to make a mini quiche for breakfast. It was so easy and convenient, and the quiche turned out great.
Shamshul Islam
[email protected]I made this tart for a potluck and it was a huge hit. Everyone loved the flaky crust and the delicious filling.
Maurice Benjamin
[email protected]The pate brisee dough was a little tricky to work with at first, but I got the hang of it after a few tries. The finished tart was worth the effort!
Director Smith
[email protected]This recipe is a keeper! I'll definitely be using it again for all my future tarts.
Albert Kumasi
[email protected]I'm not a huge baker, but I was able to make this pate brisee dough without any problems. The instructions were clear and easy to follow.
Joshua Pharao
[email protected]I used this dough to make a savory tart with roasted vegetables and goat cheese. It was a huge hit with my family and friends.
Thomas Mwikwabe
[email protected]I've made pate brisee many times before, but this recipe is by far the best. The dough was so easy to work with and the tart turned out perfectly.
Leo Rodriguez Medeiros
[email protected]This pate brisee recipe was a dream to work with! It came together easily and rolled out beautifully. The finished tart was flaky and delicious.