Short crust pastry (pâte brisée)
For 900 g, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
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Step by step recipe:
Add 350 g butter, cut in small pieces.
Then 500 g flour.
Switch on the food processor to knead.
Stop food processor as soon as dough is just mixed, 3 minutes maximum, and if necessary finish mixing with your hands.
Short crust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough.
Cut dough into pieces of about 300g.
Make balls, then thick circles, and wrap them in plastic film.
Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out.
Write on weight and date and store in the fridge until use, at least overnight if possible.
You can also freeze this dough easily.
Remarks:If you freeze it, let it thaw slowly overnight in the fridge.
If you make this dough for a savoury tart, omit the sugar.
Recipes which use it: 4
|Paté en croute (terrine in a pie crust)||Quiche Lorraine||Salmon and spinach quiche||French custard tart|
Source:After Gaston Lenôtre.
Last modified on: February 21th 2011
Your 2 comments or questions on this recipe:
I am in the US, can someone please translate what is caster sugar? Is that the same thing as granulated sugar?
Comment #1 posted on november 18th 2011 at 06:53 by Brittany.
Glad I found this site. Like your clear explanation and great tips. The photos are great as they really help memorise the process thus saving time and stress. Thanks
Comment #2 posted on september 7th 2012 at 11:12 by Pete.