Pâte Brisée
Tart Dough
Ingredients
2 cups (285g) All purpose flour, sifted
1 tsp (5g) salt
1 cup (225g) butter, sliced
¼ cup (60ml) iced water
1 Egg yolk
Step 1 – Cut in the Butter
Sift the flour and place in mixing bowl.
Add the salt, mix to combine.
Drop slices of butter into flour a few at a time, coating in flour to prevent clumping.
Pinch the butter with fingertips or use pastry cutter until butter pieces are all pea sized balls.
Step 2 – Add the wet ingredients
Make well in flour, add egg yolk and water.
Stir from the middle, circling outwards, pulling in the flour a little at a time.
When dough comes together enough to hold a ball, turn out onto counter along with crumbs.
Knead with hands, moistening the crumbs (with wet fingertips or spray bottle) and incorporate into main dough ball until just comes together fully.
Ball should be “marbled” with butter.
Wrap in plastic wrap and refrigerate for 30 minutes.
Step 3 – Roll the Dough
Roll from middle of dough to the top edge.
Roll from middle of dough toward you to the bottom edge.
Rotate ¼ turn and repeat.
Continue until the dough is 1/8 inch (3-4mm) thick.
Step 4 - Form the Tart
Gently place the rolled dough over a 13” (33cm) tart pan.
Press the dough into the corners, leaving some overlap.
Using your rolling pin, roll over the edges of tart pan to trim the overlap to leave a clean edge
Step 5 - Blind Bake the Shell
Heat over to 350F (177C).
Line the tart with parchment paper.
Weigh down with pie beads, dried beans or coins.
Bake for 10-12 minutes, remove parchment and weights.
Bake an additional 5 minutes for fillings that need to be cooked.
Bake and additional 10 minutes for fillings that are pre-cooked.
Step 6: Final Bake
Fill tart shell with filling and cook according to recipe.
For fillings that need to be cooked, bake for 25-35 minutes.
For fillings that are pre-cooked, bake for 10-20 minutes.