William Curley, Suzue Curley

Pâte Brisée

Crumbing method

Preparation info
  • Makes

    950 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

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) plain (all-purpose) flour

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.