PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- 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.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
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Shahzad Ijaz
[email protected]This is the best pate brisee recipe I've ever used. The dough is so flaky and delicious, and it's so easy to work with. I highly recommend this recipe!
Md Onoy
[email protected]I was very impressed with this pate brisee recipe. The dough was easy to work with and the results were delicious. I will definitely be using this recipe again.
Addo Bright
[email protected]This pate brisee recipe is a keeper! The dough is so flaky and buttery, and it's so easy to work with. I've used it to make both sweet and savory tarts and it's always been a hit. Thanks for sharing this great recipe!
Kjersten Walton
[email protected]I have tried many pate brisee recipes and this is by far the best. The dough is so easy to work with and the results are always perfect. I highly recommend this recipe!
Wonder Adika
[email protected]Outstanding pate brisee recipe! The dough was a dream to work with and the finished product was absolutely scrumptious. I used it to make a quiche and it was the best quiche I've ever had.
stephanie rodgers
[email protected]I was very happy with this pate brisee recipe. The dough was easy to work with and the final product was delicious and flaky. I will definitely be using this recipe again.
Matthew Oluwagbemide
[email protected]This is the best pate brisee recipe I've tried. It's so easy to make and the results are always perfect. I've used it to make both sweet and savory tarts and it's always been a hit. Thanks for sharing this great recipe!
ADAA
[email protected]Excellent Pate Brisee recipe! I was looking for a good shortcrust pastry recipe and this one did not fail me, the result was a buttery, flaky pastry that was perfect for my quiche and tart recipes. I will definitely use this recipe again!
Nadine Hernandez
[email protected]This pate brisee recipe was very easy to follow and resulted in a delicious, flaky pastry. I used it to make a quiche and it turned out perfectly. My family and friends raved about it!
i am Saraiki
[email protected]Amazing Pate Brisee dough, used it in a lemon tart and it was absolute bliss! First time making Pate Brisee and I have to say, your recipe instructions were spot on, easy to follow, and very well detailed. Thanks for sharing this great recipe!