Martha Stewart’s Pate Brisee
- 2 1/2 cups all-purpose flour
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls (or one for making a large galette). Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Making the Galette
- 2-3 T flour for rolling
- 2 tablespoons sugar, divided
- 1 T cornstarch
- 1 large egg
- 2 T unsalted butter, melted, cooled, divided
- 1 pound fresh fruit sliced into evenly sized pieces
- 1 lemon (½ teaspoon finely grated zest and 1 teaspoon fresh juice)
- Lightly flour a piece of parchment paper and place the dough on top. Lightly flour top of dough, then cover with another piece of parchment.
- Remove top parchment.
- Toss fruit with 1T sugar, 1T cornstarch and drizzle with 2 Tbsp. melted butter.
- Pile fruit into center of dough and arrange in an even layer, leaving about a 2″ border.
- Using a microplane or fine grater, grate zest of about one-half of a lemon over the fruit
- Cut off half of lemon with no zest and squeeze juice over fruit. Save the other half for another use
- Beat egg in a small bowl with fork until no streaks remain.
- Brush egg wash around interior border of pastry (you won’t use it all).
- Using edges of parchment to help lift, fold empty border of dough up and over fruit, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.
- Brush top of border with remaining egg and sprinkle with remaining 1 Tbsp. sugar.
- Bake galette until crust is browned around the edges and juices from the fruit are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes. Galette can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.