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How to make:  Pâte brisée/Sucrée (Flaky sweet pastry)

 

Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts.

Ingredients:

1 3/4 cups all purpose flour

8 tablespoons unsalted butter, chilled and cut into small bits

1/2 cup sugar

1/4 teaspoon salt

2 large eggs, beaten

Combine the flour, butter, sugar and salt in a food processor.

 

Process about 12 seconds, or until the mixture is dry and crumbly, resembling coarse cornmeal.  Add the eggs and pulse 14/15 times or until the dough comes together.

Remove the dough from the food processor and form a ball with your hands, set it on a plastic wrap and press into a flat dish.  

 

Wrap and refrigerate at least 1 hour or overnight.

This dough can be made up to 2 days ahead.

When you are ready on a floured work surface roll out the dough with a rolling pin into a large circle to fit your tart mold.

 

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