This recipe is adapted from French Tarts: 50 Savory and Sweet Recipes by Linda Dannenberg. I found it at William Sonoma, loved it, and proceeded to test every recipe on my loving and appreciative parents. It’s great for fruit tarts and travels well.
Pâte Brisée au Sucre
2016-08-01 13:53:26
Serves 8
The milk and sugar in this recipe make a sweeter, flakier version of the classic pâte brisée which is great for fruit tarts. This version uses less sugar (1/3 cup instead of 1/2 cup) and less than the full 1/4 tsp. salt.
Prep Time
1 hr 30 min
Cook Time
20 min
Ingredients
- 1 1/2 c. all-purpose flour
- 1 stick (4 oz) unsalted butter, very cold
- 1/8 to 1/4 tsp. salt
- 1/8 tsp. baking powder
- 1/3 c. sugar
- 4 tbsp. (1/4 c.) ice cold milk
Instructions
- Cut the butter into 7-8 pieces.
- Place all the ingredients except the milk in a food processor fitted with the steel blade.
- Process until mixture has the consistency of coarse meal (5 – 10 seconds).
- With the machine running, pour the milk through the feed tube one tablespoon at a time in a steady stream. Stop processing before the dough forms a ball to ensure tender, flaky pastry.
- From the pastry into a flat (1- to 1-1/2" high) disk.
- Wrap the disk in plastic and refrigerate at least one hour.
- Roll out & arrange in tart pan.
- Cover with plastic wrap and refrigerate for another hour.
- Preheat oven to 375 degrees.
- For a partially-baked tart shell, Bake 8 minutes in the center of the oven. Remove weights and foil and bake for 2 more minutes.
- For a fully baked shell, Bake 8 minutes, remove foil and weights, then bake for 15 to 20 minutes, until light golden brown all over.
- Cool on a wire rack before filling.
Notes
- TIPS
- Makes one large tart shell; or 1 small shell and 2-3 tartlets; or 8 tartlets.
- In a warm climate (or during the summer), when it’s difficult to keep things cold, try keeping butter frozen. Use a strong knife with a wide blade to cut it into pieces.
- Un-rolled pastry can be frozen. Remove from food processor, flatten into a disk about ½” to 1 “ high, enclose in plastic wrap, and let it rest in the refrigerator for about 20 minutes before freezing. When ready to roll, place pastry in a second plastic bag in the refrigerator to defrost for 1-2 hours before rolling. The second bag captures condensation, protecting the dough from becoming soggy.
- Once pastry is arranged in the shell, press the rolling pin across the top to achieve a perfect edge.
- Before placing in the oven, pierce the shell with a fork 2-3 times, cover with foil, and place pie weights (or beans) on the foil to keep the pastry from bubbling. Remove foil and weights when placing the tart back in the oven for a fully-baked shell.
- For a savory tart shell, eliminate the sugar.
Adapted from French Tarts by Linda Dannenberg
Adapted from French Tarts by Linda Dannenberg
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