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Pate Brisee Tart Dough
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Reviews
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By:
Edna Stuckey
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Pate Brisee Tart Dough Recipe is the basic French tart dough. It is buttery, nonsweet, and, when properly mixed, tender and flaky. Made using flour, salt, unsalted butter and egg creating this delicious tart dough recipe.
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INGREDIENTS
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2 cups unbleached flour
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1 teaspoon salt
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1/2 cup plus 2 tablespoons unsalted butter, cut in
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1 egg mixed with 1 tablespoon cold water
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DIRECTIONS
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1:
Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add egg-water mixture and mix only until dough just holds together.
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2:
Pat dough out on a lightly floured surface into a rectangle approximately 6 inches by 8 inches, wrap in plastic, and chill at least an hour.
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3:
Preheat oven to 375°F. On a lightly floured surface, roll dough out 1/16 inch thick. With a floured 3-inch cutter, cut out rounds.
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4:
Press into tarlet tins with fingertips and prick with fork. For a partially baked shell, bake about 10 minutes; for fully baked, bake 5 to 8 minutes more.
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