Recipe

Pate Brisee Sucree Sweet Crust For Tarts The Traditional French Recipe Recipe

Add Step-by-Step Photos	Pieplate / All my dishes 1 year, 2 months ago This is the traditional recipe for tarte crust. Jean Jeannot, the owner of Rendez-vous des Chauffeurs, 11 rue Porte-Blanche in Montmartre, Paris 7 5 0 1 8, persuaded his chef to pass it on to me. Put a piece of Paris on your plate. Prep:80m Cook:40m Servings:8	Pieplate
	crust tartshell french foolproof

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Ingredients

500 grammes de farine

250 grammes de beurre

150 grammes de sucre

10 gramme de sel

1 oeuf entier

+ eau

This translates to :

4½ c. all-purpose bleached flour (bleached matters here)

1 c. chilled butter (do not use TJ’s euro-style butter; the moisture-to-fat ratios won’t be right)

2/3 c. sugar (that’s right, 2/3 c.)

2 t. salt (I use less)

1 whole egg

ice water

This can be halved very nicely if you use a yolk for the whole egg.

Directions

Method:

Whirl dry ingredients in a food processor.

Add butter, cut in slices or diced, and pulse until the largest butter chunks are no larger than peas.

Add the egg and whirl some more until the mixture looks like very lumpy cornmeal and the egg seems well-integrated.

Place mixture in a bowl and add ice water a few tablespoons at a time, tossing with a spatula until the mixture just holds together when pressed.

Divide into portions, shape into rough thick discs, wrap in plastic wrap and chill at least ½ hour. You may freeze any you are not going to use immediately.

Roll out with a pastry cloth and stocking, to minimize using additional flour.

Chill after placing in your baking pan. Bake either blind (tan) or pre-bake (golden brown), using whatever you use to keep the bottom from puffing up, or with filling, at 350º until your filling is done.

Use only really good seasonal fruit for this, unless you have done the freezing yourself! For stone fruits (peaches, apricots, cherries and for pears, you may place thin slices of almond paste to cover the bottom of the crust. Dot butter over the filling, and glaze with a suitable jam, softened, placing the tarte back in the oven for 5 m or so.

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Comments

22566 1 year, 2 months ago said:
Bonjour,

Merci, for this tre's bien recipe.

Fine,Very Fine!!

Kind Regards

elgab89 1 year, 2 months ago said:
C'est merveilleuse! Merci beaucoup! C'est une jolie pate!

mamalou 1 year, 2 months ago said:
Thanks for sharing this wonderful recipe! AND thanks especially for the translation!

dollhead 11 months, 1 week ago said:
Great post. Thanks for the share.
I normally use unsalted butter for goodie baking.
What do you use in this recipe seeing as it has added salt & sugar?

pieplate 11 months, 1 week ago said:
Unsalted butter is a must.

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