recipe for Pâte Brisée has been reproduced
courtesy of Natoora
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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.
for Pâte Brisée
300g plain flour
150g butter (cold)
1 egg yolk
1-2 tbsp. ice water
pinch of salt
100g icing sugar
to make Pâte Brisée
pour the flour and sugar into a bowl or onto a work
the cold butter, cutting it into the flour into
the pieces are small enough, work very lightly with
your hands to produce a crumbly texture.
the egg and salt, mixing with a fork.
in some lemon rind.
gradually add in the water.
the mixture together it should have a grainy
in cling film and pop in the fridge for 20 minutes.
roll out onto a lightly floured surface using a
cold rolling pin and transfer to a tart pan (about
the bottom and sides with a fork.
base with baking parchment and fill with baking
beans (dried peas work).
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
with permission of Natoora
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