Last updated on March 30th, 2017
In my world, a tart is only as good as its crust. And the crust I trust for both sweet and savory tarts is good ole Pâte Brisée! Watch me make this buttery bliss in the 10th episode of “Delicious Living”:
Oh. Some blonde fool decided to play the piano for you in this episode. Please forgive him.
To watch, just click the “play” button!
Was this baking demonstration helpful to you in some teeny-tiny way? You can let me know by leaving a comment. As always, I love hearing from you!
As I mentioned in the video, you can buy a 9-inch-diameter removable bottom tart pan at any kitchen supply store. I purchased mine from this online source.
As you may have noticed, I use a pastry cloth (a/k/a “pastry frame”) on which to roll out my dough. Click here for details.
Oh. Hugs from me if you share this video with your baking friends.
And here, in case you need it, is the printable recipe:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Optional for a sweet crust: 1/3 cup confectioners' sugar
- 1 stick (8 tablespoons or 113g) unsalted butter, diced
- 1 large egg, beaten
Instructions
- Put the flour, salt, and optional sugar in the bowl of a food processor. Process for 1 second just to combine. Then add the butter, and pulse the machine a few times just to break up the butter. Add the beaten egg, and process until the dough comes together, and just starts to mass on the blade -- 20-30 seconds. Dump the dough onto a lightly floured surface, form it into a ball, and flatten into a disk. Wrap the disk in plastic wrap, and then pop it into the fridge for 30 minutes (or freeze for 10 minutes).
- On a lightly-floured surface, roll the dough into a 12 inch diameter circle. Then transfer the dough to a 9-inch-diameter removable bottom tart pan. Fold the overhanging dough inward, pressing it with your thumbs against the fluted rim of the pan. Dock the bottom (not the sides) of the dough all over with the tines of a fork. Freeze for 30 minutes. Meanwhile, center the oven rack, and preheat the oven to 425°F.
- Line the frozen shell with a large sheet of aluminum foil, pressing the foil against the contours of the tart pan. Fill with 1 pounds of dried beans (or, use proper pie weights). Bake on a baking sheet in the preheated oven for 15-20 minutes. Then remove the foil and beans, and continue baking until the crust feels dry to the touch -- about 10 minutes. Cool to room temperature, then unmold.
Cozette says
This was very helpful, Kevin. I’ve made a lot of tart crusts, but this one looks very good and easy. Will try your recipe next time. I also enjoy your bits of beautiful music. Missed the beagle vocal, though.
Janet says
Where is the rest of the recipe? Looks delicious.
Janet says
Next week! (Love your videos.)
John says
Thanks for the egg white tip, Keven –I hate it when the crust gets soggy!
Pinegirl says
Thank you for this video! I made a spinach wine quiche this week, and did the foil with the beans, and still had the wall of the crust fall. I had no idea I needed more foil and beans! Thank you! I also felt very silly asking the Pie Universe if I could re use the beans, over and over…I appreciate the clarification.
Great Tutorial! (But I too missed Lily)
Veronica says
Hi Kevin, Great vid … and piano playing !
Would you still use this prebaked crust in, say, a meat pie that takes quite a while in the oven.
No worries about overcooked and tough ?
Kevin Lee Jacobs says
Hi Veronica – A pre-baked tart shell is terrific for savory quiches and sweet desserts. For a meat pie, you’d probably want a light, flaky crust that bakes along with its filling. Click here for the step-by-step tutorial.
Sandy says
Kevin, Thank you that was very helpful.
Addie Bambridge says
You always make everything look so easy! And please play the piano in every video – you even make that look easy!
Fran Jermain says
Kevin,
The tutorial was wonderful. And I agree , you make everything look easy and you make every
recipe easy to follow.
Linda A says
Great tips about the egg wash and using a glass to release the bottom of the
tart pan. Thanks!
Not sure I understand why hitting the dough helps to make it more pliable. I guess it
does the same thing kneading would do??
Oh, do I want to hear more of that magnificent piano playing!! When you get your
cookbook published, you should consider offering a CD of your piano playing to go
with it (soothing music while eating great food).
Also, the piano – both in the intro and mid-way – in your video worked really well!
Lynn says
I started using your pate brisee sucre recipe this summer for peach and nectarine pies – absolutely delicious. I have also adopted your tip of using tapioca flour to thicken the juices.
I also egg wash the base but I use whole egg (whisked) and put it on the pastry after removing the baking beads but before putting the shell back in the oven.
Thanks for the great recipe.
Suzanne K says
I saw a tip on The Chew last week for butter for biscuits, pie crusts, etc. Chill (or freeze) dough until hard. Then, get out your box grater and grate the butter! Voila, tiny bits of chilled butter, ready to easy incorporate in your dough!
patrice says
Loved the piano playing. This looks easy and delicious. Thanks for video. Seeing step by step certainly helps. Looking forward to the next recipe (and piano too).
Donna Drecksel says
Music and food for my soul. What more could I ask for but a friend to share the gift with! As always, you light up my world. Thank you
Nancy says
Thanks for an imperfectly perfect demonstration! You make cooking normal for us less than perfect cooks.
Sherry Pace says
Wonderful video! I agree with Linda A – include a CD of music with the cookbook. I am going to try one of these this week. When I make quiche I often (don’t judge) use pie crust from the supermarket! This will be worlds better, and not soggy. Missed Lily this episode!
Susan Owens says
Hi Kevin, Thanks for the great video. Loved the music. First time I made a pate brisee I just stuck the shell in the pan on the oven rack; did not use a cookie sheet. Major disaster as the butter oozed onto the floor of the oven causing the smoke alarm to go off! Have not tried one since! Your video has give me the courage to try again. Looking forward to next week’s continuation of the recipe.
Lynne Higgins says
Kevin, I love the presentation. You make it so easy for anyone to follow the instructions. Also, happy to see you have as many spatulas as I do. The shots of your home are beautiful. I do so look forward to your email videos, etc. Thanks for sharing your love.
Cornelia Vick says
I love knowing how to make a tart crust. I can’t wait to get one go
the tricky tart pans that comes apart. thank you. You always have
good ideas….. Cornelia Vick
Edie says
I’ve wanted to use your tart crust recipe for awhile – still haven’t acquired the appropriate size pan. Your video has inspired me to go find one! Bet I’m not the only one to replay the piano part several times…more music please!
Judith says
Loved the music and great tips for the tart shell. Just bought some mini tart pans so this was timely. I was a little worried when you balanced the pan on that not-too-wide looking pedestal. But, silly me, of course it was perfectly fine. Thanks for another great video.
Erica says
Thank you Kevin for the wonderful recipe and masterful piano playing! I have made a similar pastry before but haven’t pummeled it with a rolling pin (what fun and a great tension release!) or folded it in such an ingenious way.
I love your videos and advice. Thank you.
Denise says
Loving the videos, great to have a printable recipe as well. Please don’t forget us fans in the UK and Europe, please can we have metric measurements. Not sure my conversions are always accurate! Eek! That’s my excuse when things don’t work out so well!
Judi Oldridge says
I am so impressed with your culinary skills, Kevin~ I bake quite a bit, and have for many years; but I love how comfortable you are in the kitchen, even in front of a camera! I will try your many tricks you taught us just in this one video and thank you so much. A fan always of both your cooking AND your gardening skills, as well, great video!
phyllis says
You are a fantastic pianist – please play more often and longer!!
I have enjoyed all of your videos and have learned a lot – thank you.
Clare says
Do you think this tart crust would work using a gluten free flour or would it be better to try a gf crumb crust ?? thanks
Carol says
Should there be more to this recipe, or is it just crust?
Thank you Kev
CAROL T
Selena says
This was very simple and informative. I will definitely be giving this a try. I’ve never made tarts before. I’m wondering if it’ll really matter if I choose to use granulated sugar instead of confectionary sugar?
Camille says
I was nervous to bake my first tart crust, but I ended up using your recipe and it turned out perfectly! So much so, that I made a second tart a week later! Thanks for the video and beautiful music!