Pate Brisee Sucree Sweet Crust For Tarts The Traditional French Recipe
From pieplate 15 years ago
- 40 minutes to make
- Serves 8
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.
Ingredients
- 500 grammes de farine shopping list
- 250 grammes de beurre shopping list
- 150 grammes de sucre shopping list
- 10 gramme de sel shopping list
- 1 oeuf entier shopping list
- + eau shopping list
- This translates to : shopping list
- 4½ c. all-purpose bleached flour (bleached matters here) shopping list
- 1 c. chilled butter (do not use TJ’s euro-style butter; the moisture-to-fat ratios won’t be right) shopping list
- 2/3 c. sugar (that’s right, 2/3 c.) shopping list
- 2 t. salt (I use less) shopping list
- 1 whole egg shopping list
- ice water shopping list
- This can be halved very nicely if you use a yolk for the whole egg. shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
C'est merveilleuse! Merci beaucoup! C'est une jolie pate!
elgab89
in Toronto loved it
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Thanks for sharing this wonderful recipe! AND thanks especially for the translation!
mamalou
in Attleboro loved it
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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?
dollhead
in Mechanicville loved it
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