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:
First, pour 1 1/2 cups all-purpose (“plain”) flour and a pinch of kosher salt into the work bowl of your food processor. Process for a second or two just to blend.
Then dice up a stick of cold, unsalted butter, and scatter it over the flour.
Pulse the machine a few times, just to break up the butter.
Process 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.
Or, freeze the dough. Frozen Pate Brisee will remain viable for about 3 months.
Fold the dough into quarters…
This next step is critical: Freeze the shell for 30 minutes.
Meanwhile, center the oven rack, 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 and 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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