Best 9 Pate Brisee For Pink Applesauce Tart Recipes

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Indulge in a culinary journey with our delectable Pink Applesauce Tart, a symphony of flavors and textures that will tantalize your taste buds. This delightful pastry features a flaky, buttery crust, lovingly crafted with our pate brisee recipe, encasing a luscious filling ofhomemade applesauce, delicately infused with cranberries and a hint of cinnamon. Experience the perfect balance of tart and sweet as you savor each bite, complemented by a sprinkling of crunchy walnuts for a nutty textural contrast.

Our pate brisee recipe yields a remarkably versatile pastry dough, perfect for a variety of sweet and savory creations. Whether you prefer a classic quiche or a rustic galette, this dough will rise to the occasion, delivering a golden-brown crust that shatters at the first bite.

For a taste of autumnal bliss, venture into our Pink Applesauce Tart recipe, where sweet apples and tart cranberries create a vibrant filling that bursts with flavor. Embrace the simplicity of our homemade applesauce, a culinary canvas waiting to be adorned with your favorite spices and mix-ins.

But our culinary adventure doesn't stop there. Discover the versatility of pate brisee in our Pate Brisee Crust for Quiche recipe, transforming your quiche dreams into reality. Master the art of blind baking, ensuring a perfectly cooked crust that will cradle your quiche filling like a warm embrace.

For those seeking a savory twist, embark on a culinary adventure with our Pate Brisee Crust for Galette recipe. Learn how to craft a rustic yet elegant galette crust, perfect for showcasing your favorite savory fillings.

Prepare to be captivated by the culinary magic of pate brisee and the delectable recipes that await you. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards pastry perfection, leaving you with a repertoire of culinary delights that will impress your family and friends.

Here are our top 9 tried and tested recipes!

PINK-APPLESAUCE TART



Pink-Applesauce Tart image

Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant jelly give the tart a beautiful sheen after baking. Martha made this recipe on Martha Bakes episode 406.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h35m

Number Of Ingredients 9

Pate Brisee for Pink-Applesauce Tart
All-purpose flour, for dusting
1/4 cup sugar
2 tablespoons unsalted butter
Pinch of salt
2 tablespoons Calvados
1 1/2 cups Martha's Pink Applesauce
2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire
3 tablespoons red-currant or sour-cherry jelly

Steps:

  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.
  • Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.
  • Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.
  • Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.
  • Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.

ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)



All Butter Pie Crust for Pies and Tarts (Pâte Brisée) image

An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.

Provided by Elise Bauer

Categories     Baking     Pate Brisee     Pie Crust     Pie Dough

Number Of Ingredients 5

1 1/4 cups (160 g) all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold

Steps:

  • Remove from refrigerator and let sit for a few minutes: When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.

Nutrition Facts : Calories 1410 kcal, Carbohydrate 128 g, Cholesterol 241 mg, Fiber 4 g, Protein 17 g, SaturatedFat 57 g, Sodium 1075 mg, Sugar 7 g, Fat 92 g, ServingSize Makes 1 pâte brisée crust, enough for one tart., UnsaturatedFat 0 g

PATE BRISEE (FRENCH SHORTCRUST)



Pate Brisee (French Shortcrust) image

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Provided by tessaf

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 50m

Yield 16

Number Of Ingredients 5

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Steps:

  • Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
  • Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
  • Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
  • Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
  • Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g

APPLESAUCE FOR EASY APPLE TART



Applesauce for Easy Apple Tart image

Use 1/2 cup of this applesauce in Martha's Apple Tart, and save the rest for another use -- or eat it as is.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Yield Makes 3 cups

Number Of Ingredients 4

6 red-skinned apples, such as Gala or Braeburn, cored and cut into eighths
1/4 cup sugar
1/4 cup water
1/2 lemon, juiced

Steps:

  • In a medium saucepan, combine apples, sugar, water, and lemon juice. Cook over medium heat until apples are very soft. Remove saucepan from heat. Transfer apples to a food mill fitted with a medium disk, and process.

PATE BRISEE FOR PINK-APPLESAUCE TART



Pate Brisee for Pink-Applesauce Tart image

Use this recipe when making the Pink-Applesauce Tart with Martha's Homemade Applesauce.

Provided by Martha Stewart

Categories     Food & Cooking

Time 1h10m

Yield Makes enough for one 10-inch tart

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 stick cold unsalted butter, cut into cubes
3 to 4 tablespoons ice water

Steps:

  • Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
  • Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.

APPLE ROSE TART



Apple Rose Tart image

Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Yield Serves 8 to 10

Number Of Ingredients 9

2 teaspoons unbleached all-purpose flour, plus more for dusting
1 recipe Deep-Dish Pâte Brisée dough
3 tablespoons apricot jam
1/4 teaspoon grated fresh ginger
2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant 1/8 inch thick (about 2 1/2 cups)
6 tablespoons sugar
2 teaspoons apple-cider vinegar
1/2 teaspoon kosher salt
1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant 1/8 inch thick (about 1 cup)

Steps:

  • Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
  • Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
  • In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
  • Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

PATE BRISEE



Pate Brisee image

Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 eight-to-ten-inch pie crusts

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • In a food processor, pulse flour, salt, and sugar several times to combine. Add butter; process until mixture resembles coarse meal. With motor running, add ice water in a slow, steady stream until dough just holds together; do not process more than 30 seconds.
  • Divide dough into two equal pieces; place each on plastic wrap. Flatten into disks; wrap, and chill at least 1 hour.

PATE BRISEE (PIE DOUGH)



Pate Brisee (Pie Dough) image

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

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

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.

PATE BRISEE FOR APPLE PRALINE TART



Pate Brisee for Apple Praline Tart image

Use this recipe to make our Apple Praline Tart. The amount of water you need will vary. Add only enough to make the dough come together when you press it between your fingers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for two 8-inch tarts

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon sugar
1 cup chilled unsalted butter (2 sticks), cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.
  • Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.

Tips:

  • Make sure the butter is cold and cut into small pieces before mixing it with the flour. This will help to create a flaky crust.
  • Work the dough quickly and avoid overworking it. Overworking the dough will make it tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • When rolling out the dough, use a light touch and avoid pressing down too hard. This will help to keep the dough flaky.
  • Bake the tart crust in a preheated oven. This will help to ensure that the crust is cooked through evenly.

Conclusion:

Pâte Brisée is a versatile pastry dough that can be used for a variety of sweet and savory dishes. It is easy to make and requires only a few simple ingredients. With a little practice, you can master the art of making Pâte Brisée and impress your friends and family with your delicious homemade pastries.

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