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Pâte Brisée or Cookie Dough Pastry



Pâte brisée is a traditional French pastry used to make the Classic French Tart. It is not a flaky pastry, but more like a cookie crust. It softens as the filling sits in it.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dough
Cuisine: French
Servings: 20
Author: Valerie Lugonja

Ingredients

  • 11/2 cups (190g) all-purpose flour
  • 3/4 cup (170g) cold butter, cut into pieces
  • 1/4 cup (65g) granulated sugar
  • 2 egg yolks
  • 1/2 tsp (2 mL) vanilla (optional)
  • Dried beans or rice (for blind baking)

Instructions

Instructions for Pastry adapted by me for use with the Thermomix:

  • Scale the flour and butter into the TM bowl; cut butter into the flour for 5 seconds on Turbo (will be fine crumbs)
  • Scale the sugar into the TM bowl for 5 seconds on Turbo (see above photo)
  • Add the egg yolks and for 3-5 seconds on speed 4-5 just long enough for the mixture to come together into a ball
  • Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight
  • Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking
  • Pre-heat oven to 375°F; place tart shell on a baking sheet and blind bake the pastry by lining it with a generous piece of parchment filled with dried beans to the very top to give the sides support so they won’t shrink (this also ensures a crisper crust)
  • Blind bake for 12 min.; remove to a heatproof surface and take away parchment and beans (preserve beans for future use); prick crust bottom all over with a fork and replace in the oven, turning the heat down to 325°F and bake for 13-15 more minutes

Instructions for Pastry:

  • Mix the flour and butter with your fingers until they turn into fine crumbs; mix in the sugar
  • Add the egg yolks and mix with your fingers just long enough for the mixture to come together into a ball
  • Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight
  • Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking
  • Pre-heat oven to 375°F; place tart shell on a baking sheet and blind bake the pastry by lining it with a generous piece of parchment filled with dried beans to the very top to give the sides support so they won’t shrink (this also ensures a crisper crust)
  • Blind bake for 12 min; remove to a heatproof surface and take away parchment and beans (preserve beans for future use); prick crust bottom all over with a fork and replace in the oven, turning the heat down to 325°F and bake for 13-15 more minutes
  • If pre-baking a shell that will be filled, then baked, blind bake filled with beans for 15-18 minutes, until a tender brown; remove from oven to completely cool before filling and baking