Embark on a culinary journey with our exquisite Walnut Pâté Brisée, a delectable pastry crust that elevates your sweet and savory creations to new heights. This versatile dough forms the perfect foundation for a variety of tarts, quiches, and pies, adding a nutty, buttery flavor that complements both sweet and savory fillings. Discover the art of crafting this classic French pastry crust with our step-by-step guide, ensuring a flaky, golden-brown crust every time.
In addition to the Walnut Pâté Brisée recipe, we present a curated collection of delectable recipes that showcase the versatility of this exceptional pastry. Indulge in the timeless elegance of a classic Quiche Lorraine, where creamy custard, savory bacon, and nutty Gruyère cheese come together in perfect harmony. For a sweet treat, embark on a journey to France with our Tarte Tatin, where caramelized apples are nestled in a flaky Walnut Pâté Brisée crust, creating a symphony of flavors that will tantalize your taste buds.
Unleash your creativity with our savory Galette des Rois, where puff pastry meets almond frangipane filling, adorned with a golden crown. Experience the rustic charm of our Tomato and Goat Cheese Tart, where juicy tomatoes, creamy goat cheese, and aromatic herbs blend seamlessly atop a Walnut Pâté Brisée crust. And for a taste of Mediterranean sunshine, delve into our Spanakopita, a traditional Greek pie filled with spinach, feta cheese, and fresh herbs, enveloped in a flaky Walnut Pâté Brisée crust.
PATE BRISEE (FRENCH SHORTCRUST)
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
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
PERFECT PATE BRISEE
Use this recipe when making our Pear-Fig-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crusts
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
- Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.
PATE BRISEE
Steps:
- Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
- Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
- Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.
PATE BRISEE
Provided by Food Network
Categories dessert
Yield 2 (9-inch) shells or 10 (3-inc
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.
WALNUT PATE BRISEE
Be careful while pulsing this pate brisee in your food processor -- the walnuts in this dough should be in small pieces that will lend texture to the crust.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one lattice-top tart
Number Of Ingredients 5
Steps:
- Place the flour, salt, sugar, and walnuts in the bowl of a food processor. Pulse until walnuts are small, but not fine, about 10 seconds. Add butter, and pulse until mixture resembles small peas.
- With machine running, add 1/4 cup ice water through feed tube. Pulse until dough just starts to come together when you press it with your fingers, about 45 seconds. If necessary, add up to 2 more tablespoons ice water. Divide into disk; wrap in plastic. Chill at least 1 hour. Dough may be frozen up to 1 month.
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
PATE BRISEE
Provided by Colette Rossant
Time 35m
Yield 2 9-inch pie pans
Number Of Ingredients 6
Steps:
- Place 1 3/4 cups of the flour in a food processor. Add the butter and salt and process until well mixed. Add the egg and oil. Process for 30 seconds, adding more flour as needed if the mixture is too wet. (The mixture should resemble coarse cornmeal.) Add the ice water and process for another 30 seconds.
- Remove the dough and form into a ball. Wrap in wax paper and refrigerate for 30 minutes. When ready to use, roll out the dough on a lightly floured board.
Nutrition Facts : @context http, Calories 959, UnsaturatedFat 28 grams, Carbohydrate 84 grams, Fat 63 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 31 grams, Sodium 607 milligrams, Sugar 0 grams, TransFat 2 grams
PâTE BRISéE
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
- Shortening Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
- Lard Variation
- Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
- Cornmeal Variation
- Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
- Cheddar Variation
- Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
Tips:
- Chill the dough before rolling it out: This will help prevent the dough from sticking to your work surface and make it easier to handle.
- Use a light touch when rolling out the dough: Rolling the dough too vigorously can make it tough.
- Trim the edges of the dough before baking: This will help prevent the edges from becoming too brown.
- Prick the bottom of the dough with a fork before baking: This will help prevent the dough from bubbling up.
- Bake the dough until it is golden brown: The exact baking time will depend on the thickness of the dough.
Conclusion:
Walnut pâté brisée is a delicious and versatile pastry that can be used for a variety of sweet and savory dishes. With its nutty flavor and flaky texture, it is sure to impress your friends and family. So next time you're looking for a delicious and easy-to-make pastry, give walnut pâté brisée a try!
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