Pâte Brisée or Traditional Savory French Tart Pastry
Pâte Brisée or Savory French Tart Pastry is easy to make; a welcome change from our traditional lovely flakey North American counterpart. Watch the video within this post to learn the fraiser technique if making by hand.
Servings: 1 Large Tart
Ingredients
- Ingredients for the Pâte Brisée:
- 250 g flour (2 cups)
- 125 g butter at room temperature (0.55 cup)
- 1/8 teaspoon salt
- 1 tablespoon sugar
- 1 egg yolk , whisked
- 3 tablespoons water
- (more or less water may be necessary depending on consistency of dough when making by hand)
Instructions
Instructions for Making the Dough:
- In large bowl, mix flour with salt; cut the soft butter into small pieces and add to flour/salt mixture: dough should resemble coarse crumbs
- Create a well and pour the egg yolk and the water and combine all ingredients using your finger
- Once it forms a soft ball, engage in the fraiser method* 3 or 4 times, until the dough is homogenous (with attention not to overwork it)
- Dough is ready when it holds together and is soft to the touch
- Gather dough into a ball, cover with a plastic wrap and place in the refrigerator for approximately 30 minutes
- Roll out the dough between two sheets of cling wrap and place into mold/ring
- Preheat oven to 360 degrees F
- Poke holes in the dough, line the crust with plastic wrap and fill it with beans or rice to keep the bottom from puffing and the sides from falling
- Prebake shell for 15-18 minutes
- Fill with whatever you are making
- Bake for 30 – 40 minutes (until cooked)
Instructions for Thermomix:
- Weigh flour and salt into TM bowl; mix to combine for 5 seconds, speed 4
- Weigh butter into TM bowl by pinching small pieces into it; combine until resembling course meal for 2 seconds on Turbo one or two times
- Whisk egg yolk together with water; pour into TM bowl and combine for 2 seconds on Turbo one time (ingredients should be completely incorporated into small balls of pastry)
- Combine for 2 seconds on Turbo one more time to bring ingredients together into one homogeneous ball if you have experience with what that should look like OR to avoid overworking the dough...
- Remove dough from TM bowl and engage in the fraiser method* 3 or 4 times, until the dough is homogenous (with attention not to overwork it)
- Dough is ready when it holds together and is soft to the touch
- Gather dough into a ball, cover with a plastic wrap and place in the refrigerator for approximately 30 minutes
- Roll out the dough between two sheets of cling wrap and place into mold/ring
- Preheat oven to 360 degrees F
- Poke holes in the dough, line the crust with plastic wrap and fill it with beans or rice to keep the bottom from puffing and the sides from falling
- Prebake shell for 15-18 minutes
- Fill with whatever you are making
- Bake for 30 – 40 minutes (until cooked)
Notes
*Fraiser: a French technique to evenly blend butter, sugar, etc. into flour dough with heel of hand on a flat surface in a downward smearing motion; once complete, dough is folded back upon itself and technique is repeated until every ingredient is evenly incorporated into a smooth dough
It is important to not over work dough during this process. This enables a light, fluffy crust.