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Pâte Brisée (Short Crust Pastry): Made with two cubes of icy cold butter per double crust, combined with two and a half cups of all-purpose flour, a teaspoon of coarse kosher salt, and a teaspoon of sugar. Martha uses a food processor to pulse the butter into small, pea-sized pieces, then gradually adds iced water until the dough just comes together. Once chilled and wrapped into flat rounds, it’s ready for rolling.
Pâte Sucrée (Sweetened Pastry): Slightly richer and sweeter, this dough incorporates three tablespoons of sugar, a little salt, butter, and a mixture of flour and freshly beaten egg yolks. Martha prefers forming this dough into rectangles for easier rolling and chilling, ensuring ease of use when constructing tart shells.