Sweet Pastry

Pâté Brisée

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Preparation info

  • Difficulty

    Easy

  • Makes

    1

    quantity

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

This is a shorter pastry than the pâté brisée, meaning that it has a higher ratio of butter to flour. The fact that it has no water means that the texture of the pastry itself is more crumbly — it holds its shape better and remains crisper for longer than pâté brisée. You can use this as you would a shortcrust pastry.

Ingredients

  • 500 g (1 lb 2 oz) unsalted butter, chilled, cut into 1.5 cm (⅝ inch) cubes
  • 10 g (¼ oz/2 teaspoons)
  • salt
  • 260 g ( oz) icing (confectioners’) sugar, sifted and chilled
  • 80 g ( oz/about 5) egg yolks, chilled
  • 665 g (1 lb oz) plain (all-purpose) flour, chilled

Method

Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft but still very cold.

If you are mixing the dough by hand, put the butter, icing sugar and salt in a bowl and mix well with a wooden spoon to combine. Beat the yolks into the bowl, a little at a time, being sure it is completely combined before adding more. Use a wooden spoon to fold through the flour until just combined.

If you are using a food processor, put the butter, icing sugar and salt in the bowl of the food processor and pulse in 2-second bursts about ten times until the mixture is pale and creamy. Add the yolks, in two batches, pulsing for 2 seconds after each addition or until fully combined. Add the flour, in three batches, pulsing for 2 seconds after each addition.

Turn out onto a clean work surface and gather together. Divide into three even-sized portions and shape into round, flat discs about 2 cm (¾ inch) thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the pastry from the refrigerator 20 minutes before you wish to roll it. Roll out the pastry between sheets of baking paper until 2–3 cm (¾–1¼ inches) thick. Place on trays and refrigerate for 2 hours. Brush twenty 6.5 cm (2⅔ inch) individual tart tins with a little butter. Cut the pastry using a round pastry cutter with an 8.5 cm (3⅓ inch) diameter and use a 7 cm ( inch) cutter for the lids. Re-roll to make use of all the dough. Follow the instructions for sweet shortcrust pastry to line the tins and proceed to fill the tarts as required.