Imagine a golden, flaky pastry that crumbles delicately with each bite, transporting you straight to a charming Parisian patisserie. The classic French Pâte Brisée is not just a recipe—it's an art form that separates amateur bakers from true culinary masters. Whether you're dreaming of creating a stunning quiche, a delectable fruit tart, or a savory cheese pastry, this versatile dough is your gateway to professional-level baking that will impress even the most discerning food critics.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 1 tart
Ingredients
- 250g all-purpose flour
- 125g unsalted butter, cold and cubed
- 1/4 tsp salt
- 1 tbsp sugar
- 1 egg yolk
- 2-4 tbsp cold water
Instructions
- Begin by gathering all your ingredients: 250g of all-purpose flour, 125g of cold, cubed unsalted butter, 1/4 tsp of salt, 1 tbsp of sugar, 1 egg yolk, and 2-4 tbsp of cold water. Ensure that your butter is properly chilled to achieve a flaky pastry.
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Use a whisk to mix these dry ingredients thoroughly, ensuring they are evenly distributed.
- Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs. Be careful not to overwork the dough, as you want to keep the butter pieces intact for a flaky texture.
- In a separate small bowl, whisk the egg yolk with 2 tablespoons of cold water until well combined. Make a well in the center of the flour and butter mixture, then pour in the egg yolk mixture.
- Using a fork or your hands, gently combine the ingredients until the dough starts to come together. If the dough is too dry and crumbly, gradually add more cold water, one tablespoon at a time, until it holds together without being sticky.
- Once the dough has formed, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to roll out.
- After the dough has chilled, preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the pastry dough to fit your tart pan, aiming for a thickness of about 3mm (1/8 inch).
- Carefully transfer the rolled-out dough to the tart pan, pressing it gently into the edges and trimming any excess dough that hangs over the sides. Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Line the pastry with parchment paper and fill it with baking weights or dried beans to weigh it down. This will help maintain the shape of the tart while it bakes.
- Bake the tart shell in the preheated oven for about 15-20 minutes, or until it is lightly golden and set. Remove the tart shell from the oven and carefully take out the parchment paper and weights.
- Allow the tart shell to cool completely before filling it with your desired filling. This pastry can be used for both sweet and savory tarts.
Tips
- Temperature is Key: Always use cold butter and cold water. Keeping ingredients chilled prevents the butter from melting and ensures a perfectly flaky texture.
- Minimal Handling: Work quickly and touch the dough as little as possible. Overworking can develop gluten and make your pastry tough instead of tender.
- Resting is Crucial: Never skip the 30-minute refrigeration. This allows the gluten to relax and the butter to firm up, which is essential for a light, crisp crust.
- Even Thickness Matters: When rolling out your dough, aim for a consistent 3mm thickness to ensure even baking.
- Blind Baking Technique: Always use parchment paper and weights when pre-baking to prevent the crust from puffing up or shrinking.
- Versatility is Your Friend: This basic Pâte Brisée can be used for both sweet and savory tarts, making it a must-have in any baker's repertoire.
Nutrition Facts
Calories: 620kcal
Carbohydrates: 52g
Protein: 8g
Fat: 42g
Saturated Fat: 26g
Cholesterol: 155mg
