Pate Brisee Recipe
For Quiche and Tart Crusts
The pate brisee recipe given here is perfect for most quiche and tart recipes. There are two versions, one savory and one slightly sweet. Both go together very quickly and are easy to work with.
Tart Crusts Made Easy
Making tart dough can be a frustrating experience without a good recipe and a few pointers. Hands get tired mixing ingredients and - grrrrrr - who wants to deal with sticky dough? Personally, I have always thought that a good way to save time and aggravation in the kitchen is to rely on store bought pastry crusts. It has been my good luck that here in France there is a vast selection of fairly good crusts in just about any grocery store. However, even when using a high quality product that contains few ingredients, there is always an industrial taste and smell that goes along with pre-fab tart crust. So . . . I am quite happy to find a very reliable and tasty tart and quiche crust recipe that does not leave me wanting to cuss out anyone who happens to be in the kitchen. By using a food processor and this pate brisee recipe, you can make a lovely tart shell with just 10 minutes of work.
Pate Brisee vs. Pie DoughThe ingredients for pate brisee and regular pie dough are basically the same. The difference lies in the mixing which then changes the end result. A tart crust made from pate brisee will be crispy rather than flakey. Frankly I think most people wouldn't notice much of a difference. The traditional way of mixing is of course with your hands. A pastry chef would just dump the ingredients on a clean working surface and mix them together expertly. He would rub the flour and butter together between his hands in a process called le sablage . After adding in the liquid he would then quickly push the dough with the heel of his hand to blend the butter with the other ingredients: le fraisage Although the butter and flour are supposed to end up intimately mixed together in a pate brisee, just as with pie crust, care must be taken not to overwork the dough. Using a food processor, as in the pate brisee recipe given here, assures that the blending is done quickly and without over warming the ingredients. You will find two recipes here: one unsweetened and one with just a little sugar. The unsweetened dough is perfect with most and savory tarts. The sweetened dough contains only a little sugar - just enough to make it the perfect holder for dessert tarts especially
Chilling, Baking and Freezing
Preparation Time: 20 minutes
Yield: Makes 1 ten inch tart or quiche crust
Pate Brisee SucréeAdd two tablespoons of sugar in with the flour and salt. Otherwise the recipe is exactly the same.
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