PATE BRISEE

Pate brisee is the basic French pastry dough.

Ingredients for 8 tarts:

400
Gram All-purpose flour
200 Gram Butter
120 Gram Water
20 Gram Salt
1 Egg for wash

Procedure:

1. Preheat oven to 400 degrees F.

2. Sift flour and salt onto work surface

3. Cut butter into small pieces and place onto the pile of flour. Using a bench scraper, cut butter into flour until small pebbles of butter are visible. Sabler the butter and flour between the palms, working quickly to avoid melting the butter. The small pieces of butter should be well coated with flour.

4. Form a well in the center of the flour and butter mixture. Add ice-cold water and begin working the water into the flour. When the water is incorporated, fraiser the dough by smearing it in small pieces on the work surface to break up butter particles. Do not knead the dough. Gather dough, form into a disk, cover with plastic, and refrigerate for a minimum of 30 minutes.

5. Roll out the dough on well-floured work surface. Cut into circles larger than tart shell molds. Press dough into shells, forming a decorative ridge around the shell. Dock the bottom of the shell with a fork.

6. Place parchment paper in each tart shell and fill with beans or rice. Bake for 10 minutes or until sides become chalky white. Remove the parchment and filling and continue to bake until the tarts are brown and baked through.

7. Remove the tart shell side molds. Brush all sides with egg wash and return to the oven for about five minutes to brown the sides.

Cost of ingredients (yield 8 tarts):

INGREDIENT QUANTITY UNIT UNIT COST
COST/UNIT INGRED COST
All-purpose flour 400 gram 0.38 Lb $ 0.33

Butter 200 Gram 4.39 Lb 1.93

Egg 1 Ea 1.79 doz 0.15

Salt 0.05

TOTAL $ 2.46

 

Cost per tart = $2.46/8 = $0.31 per tart