![tart dough](http://www.jamesbeard.org/sites/default/files/wp-content/uploads/2010/06/tart-dough.jpg)
In his James Beard Award–winning cookbook,
Baking, James Peterson presents a number of techniques for mixing
pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring
the author's food-processor method,
which proves that this appliance is the time-strapped foodie's best friend.