Best 3 Pate Brisee French Shortcrust Recipes
Pâte Brisée, a cornerstone of French cuisine, is a versatile shortcrust pastry renowned for its crumbly texture and delicate flavor. It serves as the foundation for an array of delectable sweet and savory creations, from rustic tarts and quiches to elegant galettes and turnovers. This versatile dough can be easily prepared at home with a few simple ingredients: flour, butter, sugar, salt, and an egg. The key to achieving the perfect Pâte Brisée lies in the technique – working the butter into the flour until it resembles coarse crumbs, then adding just enough ice water to bring the dough together. Once chilled and rested, the dough is ready to be rolled out and transformed into a variety of culinary delights. This article presents a collection of enticing recipes showcasing the versatility of Pâte Brisée. From the classic Quiche Lorraine, a savory delight filled with bacon, cheese, and eggs, to the rustic charm of a Peach Galette, bursting with sweet summer peaches, each recipe highlights the unique characteristics of this beloved pastry. Whether you're a seasoned baker or just starting, these recipes will guide you through the process of creating mouthwatering dishes that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey into the world of Pâte Brisée.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PâTE BRISéE (SHORTCRUST PASTRY)
This dough can be used in sweet and savory applications and is the most basic of all french pastry recipes. It is a bit more sturdy and resembles what they call a shortcrust pastry in the UK. The butter is worked into the dough just a bit more, and a final blending of the fat into the flour is performed at the end using a french technique known as fraisage.
Provided by Kelli Avila
Categories Pie Crust
Time 10m
Number Of Ingredients 3
Steps:
- Add the flour to a large bowl.
- Toss in the cold butter pieces and coat with flour. Using your fingertips, start working the butter into the flour. Continue until the butter is broken down into small pieces, no bigger than the size of a pea.
- Drip the ice water around the edge of the bowl, and use a rubber spatula to evenly distribute the water into the flour. If there is enough water the dough should easily squeeze together with your hands. If needed, you can drip in more water into any dry spots (especially check the bottom of the pile), just enough to bring the dough together.
- Empty the dough mixture onto a large work surface to prepare to fraisage the dough for the final blend of butter and flour. Spread the mixture out roughly into a horizontal line in front of you. Taking the heel of your hand, rapidly press the dough onto the board and streak it forward about 3-5 inches into a thin line. Repeat this process until most of your dough has been worked.Using a bench scraper, scrape up the dough in chunks and stack it into two piles.
- Form each dough pile together.
- Place each in a piece of plastic wrap and wrap tightly. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
- Refrigerate for at least 2 hours, or up to two days.
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Use cold butter: This will help keep the dough flaky. You can chill the butter in the freezer for 30 minutes before using it.
- Work the dough quickly: Overworking the dough will make it tough. Use your hands to gently mix the ingredients until the dough just comes together.
- Chill the dough before rolling it out: This will help prevent the dough from shrinking in the oven.
- Use a light touch when rolling out the dough: Rolling the dough too thinly will make it difficult to work with and more likely to tear.
- Don't over-bake the dough: The dough should be golden brown and just set in the center. Over-baking will make the dough dry and crumbly.
Conclusion:
Pâte Brisée is a versatile pastry dough that can be used for a variety of sweet and savory recipes. By following these tips, you can make a perfect Pâte Brisée every time.
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