Basic pâte brisée
Published on 18 September 2014
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One of the essential bases of French cooking, this versatile dough has a neutral flavour and contains no eggs.
Use it for savoury and sweet tarts, quiches, little starter tartlets and tart bases.
Quick to make, it can also be frozen.
For a sweeter dough, add 2 tablespoons sugar.
Use it for savoury and sweet tarts, quiches, little starter tartlets and tart bases.
Quick to make, it can also be frozen.
For a sweeter dough, add 2 tablespoons sugar.
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Method
The preparation remains in its original order; guided mode is not available for this structure.
I put the flour on the worktop and make a well in the centre.
I add the butter in pieces and a pinch of salt.
I work quickly with my fingertips, without warming the dough too much, until crumbly.
I add a few tablespoons very cold water and work the dough.
I add more water, always a little at a time.
I work until smooth and even.
I wrap in cling film and refrigerate for at least half an hour before use.
Increasing or reducing the quantities is easy: butter is half the weight of the flour. Adjust the water as you work, making sure it is very cold.
Original source: https://incucinaconlilly.com/2014/09/18/pasta-brisee-la-base/
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