PATE BRISEE FOR TOMATO HAND PIES OR HERB-LEEK TART
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds).
- If making tomato hand pies, divide dough in half, shape each into a square, and wrap in plastic. If making herb-leek tart, flatten dough into an oblong disk, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days).
PATE BRISEE (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE)
An all butter pie crust recipe for sweet and savory pies. Pâte Brisée recipe.
Provided by Elise Bauer
Categories Baking Pate Brisee Pie Crust Pie Dough
Number Of Ingredients 5
Steps:
- Remove from refrigerator and let sit for a few minutes: When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out. While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.
Nutrition Facts : Calories 1410 kcal, Carbohydrate 128 g, Cholesterol 241 mg, Fiber 4 g, Protein 17 g, SaturatedFat 57 g, Sodium 1075 mg, Sugar 7 g, Fat 92 g, ServingSize Makes 1 pâte brisée crust, enough for one tart., UnsaturatedFat 0 g
PATE BRISEE FOR SOUR-CHERRY PIE
Use this recipe to make an old-fashioned lattice crust for our Sour-Cherry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch single-crust pies or one double-crust or lattice-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
- Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).
PERFECT PATE BRISEE
Use this recipe when making our Pear-Fig-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crusts
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
- Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.
PATE BRISEE FOR PIES AND TARTS
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (or quickly cut in with a pastry blender or your fingertips). If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
- Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
HERBED PATE BRISEE
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 10-inch lattice-topped tart
Number Of Ingredients 8
Steps:
- In a food processor, combine the flour, salt, and sugar. Pulse until mixture is incorporated. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. Add herbs, and pulse to combine. With the machine running, add the ice water through the feed tube, in a slow, steady stream, until dough just comes together. Do not process for more than 30 seconds.
- Turn out dough onto a lightly floured work surface. Divide into two pieces, with one piece slightly larger than the other. Flatten into 1/2-inch-thick discs. Wrap in plastic, and chill at least 1 hour or overnight.
More about "herbed pate brisee recipes"
PATE BRISEE OR TRADITIONAL SAVORY FRENCH TART PASTRY
From acanadianfoodie.com
Reviews 8Servings 1Cuisine FrenchCategory Pastry
THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) | RICARDO
From ricardocuisine.com
PATE BRISEE - THE BEST ALL-PURPOSE PIE CRUST
From braisedanddeglazed.com
PATE BRISEE (SAVORY TART CRUST) COMPLETE GUIDE RECIPE
From cookingtoentertain.com
HOW TO MAKE PâTE BRISéE: FLAKY, BUTTERY FRENCH PIE …
From garlicdelight.com
PâTE BRISéE - A CLASSIC FRENCH PIE CRUST RECIPE
From tabethastable.com
HOW TO MAKE PâTE BRISéE (FRENCH PIE CRUST TECHNIQUE)
From biggerbolderbaking.com
PâTE BRISéE - CHARLOTTE PUCKETTE
From charlottepuckette.com
TOMATO TART: AN ELEGANT SUMMER RECIPE USING …
From stripedspatula.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
PâTE BRISéE (CLASSIC FRENCH TART PASTRY) - BETTER BATTER
From betterbatter.org
THE BEST PATé BRISéE RECIPE - LOVEFRENCHFOOD.COM
From lovefrenchfood.com
PâTE BRISéE (SHORTCRUST PASTRY) - EVERYDAY PIE
From everydaypie.com
TART PASTRY (PâTE BRISEé) RECIPE | JAMES BEARD …
From jamesbeard.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love