The Best Paté Brisée Recipe

This paté brisée recipe is one of the basic French recipes for what most of us call the short crust pastry.

pate-brisee-recipePaté Brisée Recipe

Paté brisée is often a good choice of pastries to use when making tarts with fruit which have a very juicy nature such as plums.

It is also one of the most popular French pastries for making savoury tarts and quiches.

This recipe will make enough for a 9-inch Pie or Tart or for Ten 3-inch tartlets.


Discover Tips To Mix Great Paté Brisée

A Lovely Short Crust Pastry ~ Paté Brisée

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Paté Brisée ~ Short Crust Pastry
Yield
8
Author
Judith Coates
Prep time
20 Min
Total time
20 Min

Paté Brisée ~ Short Crust Pastry

Paté brisée is one of the most popular French pastries for making savory tarts, quiches, and tarts with fruit that have a very juicy nature such as plums.

Ingredients

What You Need
  •  2 cups of all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon fine sugar
  • ¾ cup (6 oz) chilled butter cut into small pieces
  • 4 tbsp (2 oz) chilled vegetable shortening.
  • ½ cup iced water

Instructions

How To Mix
  1. Place the flour, salt, sugar, butter, and vegetable shortening into a large bowl.
  2. Rub the flour and fat together very quickly until it resembles fine breadcrumbs.
  3. Add the water and blend quickly until you have the mix into a ball of dough. You may need a few drops of extra water to pick it all up, however, do not over do it or the pastry will be hard.
  4. At this stage the French do what is called a "fraisage", or the final blending.
  5. Place the pastry dough on the floured board and using the heel of the hand, press the pastry down and away from you, 2 times.
  6. Gather the pastry back into a ball with a scraper and place into a waxed bag or polythene bag which has been lightly dusted with flour.
  7. Place the dough in the refrigerator for about 2 hours.
  8. If you prefer, you can make your paté brisée recipe ahead of time and keep it in the refrigerator until ready to use.
  9. When rolling out your pastry do this quickly so that the fat does not soften. It is very difficult to handle when this happens. However, if this does happen
  10. Just press it to fit into the tin and even though it may not look professional, it will still taste wonderful. Just don't worry, you will soon learn the technique!
  11. Discover Tips To Mix Great Paté Brisée

Notes:

Helpful Notes & Tips

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Calories

324.98

Fat (grams)

23.97

Sat. Fat (grams)

13.56

Carbs (grams)

24.12

Fiber (grams)

0.84

Net carbs

23.28

Sugar (grams)

0.36

Protein (grams)

3.41

Sodium (milligrams)

270.24

Cholesterol (grams)

49.34

The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.

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pate brisee recipe, french pastry recipes, short crust pastry
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