15
BASICS
16
BASICS
PâTE BRISÉE
Makes two single crust 9-inch (23 cm) tarts/pies or one
double-crust pie, 24 servings
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the flour and salt and
process for 10 seconds to sift. Evenly add the butter and pulse
until the mixture resembles coarse crumbs. Pour in water
1 tablespoon (15 ml) at a time, and pulse until mixture
just
forms a dough – you may not need all of the water. Divide
dough equally into two pieces and form each into a flat disc;
wrap in plastic and refrigerate 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 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
TIP:
For a sweet Pâte Brisée, follow the same recipe as above
except add 1½ tablespoons (25 ml) of granulated sugar to the
dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
2
cups
(500
ml
)
unbleached
,
all
-
purpose
flour
1
teaspoon
(5
ml
)
table
salt
16
tablespoons
(½
pound
(250
G
); 2
sticks
)
unsalted
butter
,
cold
and
cut
into
½-
inch
(1.25
cm
)
cubes
¼
cup
(50
ml
)
ice
water
This versatile dough can be used for sweet or savoury treats .
2
cups
(500
ml
)
unbleached
,
all
-
purpose
flour
2
tablespoons
(30
ml
)
Granulated
suGar
½
teaspoon
(2
ml
)
table
salt
12
tablespoons
(¾
cup
(175
ml
) )
unsalted
butter
,
room
temperature
2
larGe
eGG
yolks
1
tablespoon
(15
ml
)
ice
water
¼
teaspoon
(1
ml
)
lemon
zest
(
optional
)
½
teaspoon
(2
ml
)
pure
vanilla
extract
Makes two 9-inch (23 cm) single tarts/pies, or one double-crust
pie
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 flour, sugar and salt
and process for 10 seconds to sift. Add the butter and process
until combined. With the machine running on the dough speed
setting, add the yolks, one at a time, and process until
incorporated. Add the water, zest (if using) and vanilla; pulse
3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator
until ready to use.
To make this an almond sucrée, substitute 1 cup (250 ml) of the
all-purpose flour for toasted almonds. Finely grind the
almonds, then add the remaining dry ingredients and follow
instructions as stated above.
Nutritional information per serving:
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 2mg
|
fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 5mg
|
fiber 0g
Have leftover dough? Use this “sweet” dough for simple cookies .
Just roll and cut into your favourite shapes .
PâTE SUCRÉE
