My Pâte Brisée recipe is a rich tart dough that is tender and crumbly yet at the same time very sturdy. It is closely related to my Pâte Sucrée recipe which is a sweet-tart dough, the only real difference between a Pâte Brisée and a Pâte Sucrée is the omission of sugar from the recipe. Which makes it an excellent dough for savory dishes. When baked, the Pâte Brisée should have the texture of a Short Bread cookie. This dough freezes well.
Here’s my Pâte Brisée recipe:
- 3 sticks Butter, room temperature
- 2 whole Eggs
- ¼ cup Half and Half
- 500 Grams All-Purpose Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
-Add butter and salt to a bowl, whisk until smooth and a very pale yellow. If using a stand mixer, use the paddle attachment, paddle until smooth and pale yellow.
-Combine eggs and Half and Half, add half to the butter, cream, add remaining eggs, mix to combine
-Sift together flour and baking powder, use a spatula to combine the butter and flour mixtures, just until incorporated, do not over mix
-Divide the dough into two pieces, wrap in plastic and let rest at least one hour before using