Pâte Brisée
A basic French tart dough made using the rubbing-in method, with a flaky, tender texture suitable for large tarts.
Ingredients
Pastry flour
12 oz / 400 g
Salt
0.3 oz (1 1/2 tsp) / 10 g
Sugar
0.3 oz (1 1/2 tsp) / 10 g
Butter (chilled, cut into small cubes)
6 oz / 200 g
Eggs
4 oz / 130 g
Water
0.6 oz (4 tsp) / 20 g
Vanilla extract
4 drops
Lemon zest (grated)
0.12 oz (1 1/2 tsp) / 4 g
Instructions
1
Step 1
Sift the flour, salt, and sugar into a round-bottomed bowl.
2
Step 2
Cut the butter into small cubes. Rub it into the flour, using the fingertips, until the mixture looks like fine breadcrumbs. Make a well in the center.
3
Step 3
Mix the eggs, water, vanilla, and lemon zest. Pour into the well in the flour. Mix to form a soft dough.
4
Step 4
Turn the dough out onto a lightly floured work surface. Knead gently just until it is smooth and well mixed.
5
Step 5
Wrap in plastic film and chill for at least 30 minutes before use.
