Pasta Brisée

Pastry Dough

Preparation info
  • Makes enough for


    23 centimeter tarts
    • Difficulty


Appears in

This is a good all-purpose dough for both savory and sweet tarts. The dough is made by cutting chilled butter into a mixture of flour and salt, then adding yolks and just enough cold water to bring the dough together in a ball. For instructions on making the dough using a standing mixer, see Chef’s Note.