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PATE BRISÉE

Ingredients for an 11" springform tart shell:

 

9 tablespoons unsalted butter at room temperature

 

 

1 large egg, at room temperature, beaten

 

3 tablespoons tepid water

 

2 cups flour

 

1/8 teaspoon sea salt

 

1 teaspoon unsalted butter at room temperature for tart mold

 

 

 

Process the butter  in the work bowl of a food processor until smooth.  Add the egg, pulse, scrape down the sides  add the water and process until smooth.  Add 2 cups flour, minus 2 tablespoons and pulse to form a dough.  If the mixture remains creamy, work in the remaining flour.  The dough should break up into small balls.

 

 

  • Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper.  Lightly dust the top and flatten it out into a disk.  Wrap air-tight and refrigerate at least an hour.

 

  • Thoroughly butter the  springform  tart shell.  Roll out the chilled pastry between lightly floured sheets of waxed paper until the diameter is 1"  larger than the shell.  Pull off the top sheet of wax paper and invert the dough over the mold.  Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it.  Trim the dough at the rim and prick it over the bottom.  Chill the lined mold at least 30 minutes.

 

  •  Preheat the oven to 375 degrees.  Remove the covering from the shell, place it on a bake sheet and bake for 20 minutes, until the edges of the mold lightly brown.  Cool for 10 minutes before filling.