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Pâte Brisée (Shortcrust Pastry)
A classic French shortcrust pastry dough that works for both sweet and savory tarts. The recipe uses plain flour (type T55), cold butter, a little water and optional sugar. After a brief rest in the fridge, the dough is rolled thin, blind‑baked and ready for any filling.
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Cost Breakdown
Critical Success Points
- • Incorporate butter while keeping it cold
- • Add water gradually to achieve the right dough consistency
- • Chill the dough for at least 1 hour before rolling
- • Blind‑bake the crust for at least 10 minutes
Safety Warnings
- • Handle the hot oven with oven mitts
- • Use a sharp knife carefully when trimming dough
- • Beware of hot ceramic beads after blind‑baking
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