Pate Brisee French Style Tart Dough
Master the art of French baking with this classic Pâte Brisée French-Style Tart Dough, the ultimate recipe for creating perfectly flaky and buttery tart bases. This versatile dough, made with simple ingredients like all-purpose flour, cold unsalted butter, and a touch of salt, can be customized with sugar for sweet tarts or enriched with an optional egg yolk for extra richness. The key to achieving its signature tender-crisp texture lies in keeping the butter cold and handling the dough minimally. Perfect for both savory and sweet tarts, this recipe is a foundational pastry technique every baker should have in their repertoire. Ideal for quiches, fruit tarts, and elegant appetizers, this dough promises to elevate your baking game with its professional-quality results.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 5 grams Salt
- 15 grams Granulated sugar (optional, for sweet tarts)
- 60 milliliters Ice water
- 1 piece Egg yolk (optional, for added richness)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
If using an egg yolk for added richness, whisk it together with the ice water in a small bowl.
Gradually drizzle the ice water (and egg yolk mixture, if using) into the flour-butter mixture, starting with half. Gently mix using a fork or your hands until the dough just begins to come together. Add more ice water, a tablespoon at a time, as needed.
Turn the dough out onto a clean work surface and gently bring it together with your hands. Be careful not to overwork the dough; it should just hold together.
Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days, to allow the gluten to relax and the butter to chill.
When ready to use, lightly flour a clean work surface and rolling pin. Roll the chilled dough out into a circle about 3-4 millimeters thick, turning it frequently to avoid sticking.
Carefully transfer the rolled dough to your tart pan, pressing it gently into the edges and trimming any excess overhang.
Chill the dough-lined tart pan in the refrigerator for 20 minutes before baking to prevent shrinkage.
Blind bake or fill and bake according to your tart recipe's instructions.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
