Pâte Brisée is a pastry
dough/crust that has a rich flavor and a crisp, flaky texture. It is ideal for
both sweet and savory pies, tarts, and quiches. Learn to make it. Stat. I
whipped up a slightly sweetened batch this morning for a birthday rhubarb tart for my husband.
2-1/2 C all-purpose
flour, plus extra for rolling
1/2 C finely ground
blanched almonds or almond flour
1/2 C organic powdered sugar
1 C butter, very-cold,
cut into 1/2 inch cubes
6 to 8 T ice water
I don't have a food
processor, so I use a pastry blender and do it all by hand. Place the flour,
ground almonds, powdered sugar, and cold butter in a large bowl. Use the pastry blender until
the mixture resembles coarse meal, with pea size pieces of butter. Add ice
water 1 T at a time, until mixture just begins to clump together. If you
squeeze some of the crumbly dough and it holds together, it's ready. If the
dough doesn't hold together, add a little more water and cut again. Note that
too much water will make the crust tough. Once the dough comes together into a
ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes
before using.
Roll out the Pâte Brisée
between two pieces of parchment paper.
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