I’VE ALREADY WRITTEN about my favorite dessert tart crust — Pate Brisee Sucree. But what about a crust for savory subjects? For these you can count on Pate Brisee, minus the Sucree! The step-by-step recipe:
On a side-note, I’m not wild about Cuisinart’s new “Elite” food processor. The lid is a pain in the neck to attach/detach. My older Cuisinart, which lasted for 10 years before it developed a crack, was much easier to use.
Thank you for caring.
Pulse the machine 10-20 times, just to break up the butter.
Process just until the dough begins to mass on the blade (or when the machine’s steady “hum” changes to a clunky “roar”), and then promptly hit the “stop” button.
Properly processed, the pastry will will resemble the coarse crumbs you see pictured above. These will hold together when pressed with your fingers. (If the dough doesn’t hold together when pressed, just process in another tablespoon of ice water.)
Or, freeze it, baby. Frozen Pate Brisee will remain viable for about 3 months.
Fold the dough into quarters…
This next step is critical: Freeze the shell for at least 30 minutes.
Meanwhile, set the oven rack at the center position, and preheat the oven to 400°F.
At this point you’re probably wondering why you can’t simply use a store-bought, ready-made crust for your tarts.
Shall I tell you why?
It’s because ready-made crusts have the taste texture of cardboard. I don’t think they contain any real butter at all.
You’re going to run to the store and buy some ready-made crusts, right?
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