Tart Pastry

Pâte Brisée

Preparation info

  • Makes Enough for a

    10- to 11 Inch

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

FRENCH TART PASTRY is designed to be self-supporting when baked, and is firmer and crunchier than American pie crust—qualities that come in part from a more thorough incorporation of fat and flour in a blending/kneading process called fraisage (see illustration