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PÂTE BRISÉE RECIPE

natooraThis recipe for Pâte Brisée has been reproduced courtesy of Natoora - www.natoora.co.uk

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Pâte BriséePâte Brisée is the French name for what we call Shortcrust pastry and is used to make savoury and sweet pastry cases. This recipe is for a sweet pastry case but leave out the lemon juice and icing sugar and you have the savoury version.

Ingredients for Pâte Brisée

300g plain flour
150g butter (cold)
1 egg yolk
1-2 tbsp. ice water
pinch of salt
lemon rind
100g icing sugar

How to make Pâte Brisée

  • First pour the flour and sugar into a bowl or onto a work surface.
  • Add the cold butter, cutting it into the flour into small pieces.
  • When the pieces are small enough, work very lightly with your hands to produce a crumbly texture.
  • Add the egg and salt, mixing with a fork.
  • Grate in some lemon rind.
  • Then gradually add in the water.
  • Press the mixture together – it should have a grainy texture.
  • Wrap in cling film and pop in the fridge for 20 minutes.
  • Then roll out onto a lightly floured surface using a cold rolling pin and transfer to a tart pan (about 10 inches).
  • Prick the bottom and sides with a fork.
  • Cover base with baking parchment and fill with baking beans (dried peas work).
  • Preheat the oven to 180°C / Gas mark 4 and bake for ten minutes, remove the baking beans and bake for a further 5 minutes until golden.

Makes 1 tart case

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Published with permission of Natoora

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