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.
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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.