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Pâte Brisée
Crumbing method
Preparation info
- Makes
950 g
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Literally translated pâte brisée means ‘broken dough’, which describes the flaky, layered texture of the finished pastry. The addition of the eggs creates a firmer and sturdier finished pastry. Pâte Brisée can be used for all manner of tarts. The key, like with all pastry, is the quality of the butter.
Ingredients
500 g 1 lb 2 oz 3½ cups
Method
- Put the dry ingredients directly on the work surface. Add the cubed butter and rub together until no lumps of butter remain.
- Make a well in the centre, add the wet ingredients and mix to form a smooth, homogenous mass.
- Shape the dough into a block and wrap it in cling film (plastic wrap). Put the dough in the fridge to rest for 2-3 hours.
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