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.
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,
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
Remove the pastry from the refrigerator 20 minutes before you wish to roll it. Roll out the pastry between sheets of baking paper until
© 2009 All rights reserved. Published by Murdoch Books.