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Pate Brisee Recipe
Roll crusts 1 at a time onto the rolling pin and unroll over tart pans.
Pate brisee recipe. Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use. Step 5 butter two 9 inch tart pans. About 12 minutes to read this article.
Place one cup of flour the butter sugar and salt in the bowl of a food processor fitted with a metal blade. Pâte brisée is a type of shortcrust pastry similar to pâte sablée the classic crust with a sandy texture used in delicate fruit tarts and pâte sucrée a sweetened dough with added structure from the addition of egg. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster.
Pate brisee is the french version of classic pie or tart pastry. Add the butter and process until the mixture resembles coarse meal about 15 seconds. Process just until the mixture resembles coarse crumbs about 10 seconds.
This post may contain affiliate links to amazon and other sides. Add remaining water if necessary. This will also make the dough easier to roll out and if you freeze it it will thaw more quickly.
Pour 1 4 cup 60 ml water in a slow steady stream through the feed tube until the dough just holds together when pinched. In a food processor place the flour salt and sugar and process until combined.
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