Pate Brisee Recipe
Pate Brisee has a Unique taste.The Sugar and Sweet Butter gives the Pate Brisee Excellent taste.
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pinch of granulated sugar | ||
| Butter | 5 1/2 Tablespoon, chilled | |
| Vegetable shortening | 3 Tablespoon, chilled | |
| Ice water | 1/4 Cup (16 tbs) | |
Directions
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time.
Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it.
Roll it out 1/8 inch thick, or to desired thickness.
Drape dough over quiche pan or tart pan, ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired.
Refrigerate for 30 minutes.
Preheat oven to 400°F.
Remove chilled dough from refrigerator and prick the bottom and sides well with a fork.
Line the pan with foil or wax paper; fill with beans or rice to weight the crust.
Bake for 10 minutes, until dough is just beginning to color.
Remove from oven, remove weights and lining, and cool slightly.
You now have a partially baked shell which can be filled and rebaked for a quiche or tart.
For a fully baked shell, for a fresh fruit tart, for example, remove weights and lining from shell after 10 minutes and continue to bake until it is golden brown and crisply flaky, about 25 minutes total.
Cool completely before filling.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time.
Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it.
Roll it out 1/8 inch thick, or to desired thickness.
Drape dough over quiche pan or tart pan, ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired.
Refrigerate for 30 minutes.
Preheat oven to 400°F.
Remove chilled dough from refrigerator and prick the bottom and sides well with a fork.
Line the pan with foil or wax paper; fill with beans or rice to weight the crust.
Bake for 10 minutes, until dough is just beginning to color.
Remove from oven, remove weights and lining, and cool slightly.
You now have a partially baked shell which can be filled and rebaked for a quiche or tart.
For a fully baked shell, for a fresh fruit tart, for example, remove weights and lining from shell after 10 minutes and continue to bake until it is golden brown and crisply flaky, about 25 minutes total.
Cool completely before filling.
Chef
