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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.
Course Dough
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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:

  1. Scale the flour and butter into the TM bowl; cut butter into the flour for 5 seconds on Turbo (will be fine crumbs)
  2. Scale the sugar into the TM bowl for 5 seconds on Turbo (see above photo)
  3. 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
  4. Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight
  5. Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking
  6. 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)
  7. 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:

  1. Mix the flour and butter with your fingers until they turn into fine crumbs; mix in the sugar
  2. Add the egg yolks and mix with your fingers just long enough for the mixture to come together into a ball
  3. Pat into a disk, wrap in plastic, and chill at least 30 min before lining tart pan, or refrigerate overnight
  4. Roll out and line tart pan (thickness of 1/4 inch and lip of 1/2 inch); chill again for 30 min before baking
  5. 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)
  6. 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
  7. 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