Pâte Brisée
This dough is really the French version of an unsweetened shortcrust. It has a finer texture so should be rolled out much thinner – to about 1/8 inch. Sometimes unsweetened pâte brisée is used for fruit tarts that are baked for a long time, because other pastries with a high sugar content would scorch before the fruit was cooked. This dough provides a firm, crisp support for the fruit. Don’t be tempted to leave out the water in either this or the recipe for Pâte Sucrée – it makes the dough stronger and easier to handle in the end.
1-1/2 cups all-purpose flour, plus extra for dusting
a large pinch of salt
8 tablespoons, (1 stick), unsalted butter, diced, at room temperature
1 large egg yolk
2-1/2 – 3 tablespoons ice water
Makes about 12 oz. pastry dough, enough to line a 10-inch tart pan or six 3-inch tartlet pans.
The Classic Method
1. Sift the flour and salt into a mound on a clean work surface.
2. Make a well in the middle with your fist.
3. Put the butter and egg yolk into the well and, using the fingers of one hand, “peck” the eggs and butter together until they look like scrambled eggs.
4. Using a spatula or pastry scraper, flick the flour over the egg mixture and chop through until almost incorporated.
5. Sprinkle with the water, and chop again.
6. Bring together quickly with your hands. Knead lightly into a ball, then flatten slightly.
7. Wrap in plastic wrap and chill for at least 30 minutes. Let it return to room temperature before rolling out.
In the Food Processor
This method is useful if you are nervous about making dough or have very hot hands. (I have increased the ingredients here so the quantity will work well in a food processor).
2 cups all-purpose flour
1 teaspoon salt
9 tablespoon unsalted butter, softened
1 extra-large egg yolk
2-1/2 – 3 tablespoons ice water
Makes about 14 oz.
1. Sift the flour and salt together onto a sheet of wax paper.
2. Put the butter and egg yolk into a food processor and blend until smooth, then add the water and blend again.
3. Add the flour and salt, and pulse until just mixed.
4. Transfer to a lightly floured work surface and knead gently until smooth. Form into a ball, flatten slightly and wrap in plastic wrap.
5. Chill in the refrigerator for at least 30 minutes. Let the dough return to room temperature before rolling out. |