Pâte brisée

Pâte brisée

By
From
Sweet
Makes
400 g

Pâte brisée, or shortcrust, is a great pastry — ideal for most sweet or savoury recipes. You’ll need good-quality plain flour and good-quality unsalted butter. The egg prevents the pastry from being too short, and allows you to make tarts and quiches because it stays firm and holds in the tin without cracking. The main thing to remember, as with all pastry-making, is to keep the butter nice and cold so that it mixes into the flour better and, in my opinion, gives a finer pastry. It’s also important not to overwork and stretch the dough, as this causes it to shrink dramatically when it’s used to line a mould or tin. Always place the dough in the fridge to rest and firm the butter up, which makes it easier to roll out later.

Ingredients

Quantity Ingredient
250g plain flour, plus extra for dusting
150g cold butter, diced
1 teaspoon fine sea salt
1 egg

Method

  1. Place the flour on a marble worktop or in a bowl, add the butter and salt and rub between your fingertips until the mixture looks a little like coarse breadcrumbs.
  2. Make a well in the centre, then crack the egg into the well. Using the tips of your fingers, mix until a sticky dough forms.
  3. If using a bowl, tip out onto a floured work surface. Knead lightly until smooth. Flatten until about 1cm thick, then cover with clingfilm and place in the fridge to rest for at least 30 minutes.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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