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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
Place the flour, salt, sugar, butter, and vegetable shortening into a large bowl.
Rub the flour and fat together very quickly until it resembles fine breadcrumbs.
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.
At this stage the French do what is called a "fraisage", or the final blending.
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.
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.
Place the dough in the refrigerator for about 2 hours.
If you prefer, you can make your paté brisée recipe ahead of time and keep it in the refrigerator until ready to use.
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
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!
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.
Excellent site with some old favourites together with some recipes which were new to me.
Andrew Cook
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!