Best 5 Lucindas Pate Brisee Recipes
**Discover the Art of French Pastry with Lucinda's Pâté Brisée: A Culinary Journey of Sweet and Savory Delights**
Embark on a delightful culinary adventure with Lucinda's Pâté Brisée, a versatile and delectable French pastry dough that forms the foundation of numerous sweet and savory creations. This intricate dough, pronounced [pah-tey bree-zay], is renowned for its crisp, flaky texture and buttery flavor, making it a beloved choice among pastry enthusiasts and home bakers alike.
Dive into the world of pâté brisée with our curated collection of recipes, each showcasing the dough's remarkable adaptability. From the classic quiche lorraine, a savory union of eggs, cream, and bacon enveloped in a golden crust, to the rustic charm of galette des rois, a flaky pastry adorned with almond filling and a golden crown, our recipes cater to diverse tastes and occasions.
Indulge in the timeless elegance of apple tart tatin, where caramelized apples nestle beneath a delicate pastry blanket, or savor the rich, chocolatey decadence of chocolate tart, a symphony of flavors encased in a crisp crust. For those seeking a savory indulgence, explore our collection of savory tarts and pies, featuring tantalizing fillings such as caramelized onions, roasted vegetables, and creamy cheeses.
With detailed instructions, expert tips, and a touch of culinary inspiration, Lucinda's Pâté Brisée invites you to embark on a delightful baking journey, transforming simple ingredients into extraordinary culinary creations.
LUCINDA SCALA QUINN'S PATE BRISEE
For the mincemeat pies, substitute eight tablespoons cold lard for eight tablespoons of the butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9- or 10-inch double-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds).
- Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days).
PATE BRISEE
Provided by Marian Burros
Time 20m
Yield 4 pastry rounds
Number Of Ingredients 5
Steps:
- Sift flour and salt into a mixing bowl.
- Cut in butter until it is the size of large peas.
- Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
- Preheat oven to 375 degrees.
- To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram
FLAKY PATE BRISEE
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one double-crust or two single-crust 9-inch pies
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crums with some larger pieces remaining, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.
- Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.
TEST KITCHEN'S FAVORITE PATE BRISEE
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
PATE BRISEE (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Tips:
- Chill the dough before rolling: Chilling the dough helps to prevent it from becoming too sticky and difficult to work with. You can chill the dough for at least 30 minutes, or up to overnight.
- Use a light touch when rolling the dough: Rolling the dough too heavily can make it tough. Use a light touch and roll the dough out until it is about 1/8-inch thick.
- Don't overwork the dough: Overworking the dough can make it tough. Mix the ingredients just until they are combined, and then stop.
- Use a sharp knife to cut the dough: A sharp knife will help to prevent the dough from tearing. Cut the dough into 1-inch strips, or whatever size you desire.
- Bake the dough until it is golden brown: The dough should be baked for about 15-20 minutes, or until it is golden brown.
Conclusion:
Pâte brisée is a versatile dough that can be used for a variety of sweet and savory dishes. It is a relatively easy dough to make, and it can be frozen for up to 2 months. With a little practice, you can master the art of making pâte brisée and impress your friends and family with your delicious creations.
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