Makes enough for 2 (9-inch) tarts or 16 (4-inch) tartlets

  • 3 cups unbleached all-purpose flour
  • 1 tsp. fleur de sel
  • 1 1/2 cups cold unsalted butter, cut into small pieces
  • 1/4 cup ice water, strained
  • 1 tsp. distilled white vinegar


    In a large bowl, whisk together the flour and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.

    In a small bowl, whisk together the cold water and vinegar. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It's ready as soon as you can squish the dough in one hand and it stays together.

    Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte brisée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.

    From The Cook's Atelier by Marjorie Taylor and Kendall Smith Franchini, published by Abrams Books © 2018.

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