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36
BASICS
PÂTE BRISÉE
Makes two single-crust 9-inch tarts/pies (24 servings), or one
double-crust pie (12 servings)
Approximate preparation time: 5 minutes, plus 30 minutes
for resting
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the fl our and salt and
process for 10 seconds to sift. Evenly add the butter and pulse
on the Dough speed until the mixture resembles coarse
crumbs. Pour in water 1 tablespoon at a time and pulse on the
Dough speed until mixture just forms a dough – you may not
need all of the water. Divide dough equally into 2 pieces and
form each into a fl at disk; wrap in plastic wrap and refrigerate
for at least 30 minutes until ready to use. This pastry also
freezes well for up to 6 months as long as it is well wrapped.
Nutritional information per serving:
Calories 100 (66% from fat) | carb. 10g | pro. 1g | fat 7g
sat. fat 5g | chol. 20mg | sod. 98mg | calc. 0mg | fi ber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as above,
except add 1½ tablespoons of granulated sugar to the dry
ingredients in the work bowl.
Nutritional information per serving:
Calories 103 (66% from fat)
|
carb. 10g
|
pro. 1g
|
fat 7g
sat. fat 5g
|
chol. 20mg
|
sod. 98mg
|
calc. 0mg
|
fi ber 0g
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 TEASPOON KOSHER SALT
2 STICKS (½ POUND) UNSALTED
BUTTER, CUT INTO SMALL
CUBES AND WELL CHILLED
¼ CUP ICE WATER
This versatile dough can be used for sweet or savory treats.
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