Pâte Brisée is a rich tart dough that is tender and crumbly yet at the same time very sturdy. It is closely related to the Pâte Sucrée sweet tart dough, the only real difference is the omission of sugar from the recipe. Which makes it an excellent dough for savory dishes. When baked, it should have the texture of a Short Bread cookie. This dough freezes well.
Here’s how I make it:
- 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 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