Pâte Brisée
Makes 1 (9-inch) tart shell
  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • ½ cup plus 3 tablespoons (155 grams) cold unsalted butter, cubed
  • 2 large eggs (100 grams), lightly beaten
  • 1 tablespoon (15 grams) cold water
  1. In the work bowl of a food processor, place flour, salt, and sugar; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add eggs and 1 tablespoon (15 grams) cold water in a slow, steady stream just until dough comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/apple-maple-tart/