Pte Brisee

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Servings: 5 Difficulty: Advanced
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A classic, tender shortcrust pastry ideal for sweet tarts and savory quiches
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Pte Brisee

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 327.6

Description

Pte Brisee, or broken shortcrust pastry, is a fundamental dough that strikes the perfect balance between tenderness and structure. Unlike puff pastry, it relies on cutting cold butter into flour to create small flakes, resulting in a crust that is crumbly yet sturdy enough to hold wet fillings. This recipe uses a combination of butter and shortening for optimal flakiness and a rich flavor profile. It is versatile enough for both sweet fruit tarts and savory quiches. The key to success is keeping ingredients cold and handling the dough minimally to prevent toughness. Chill the dough thoroughly before rolling to ensure it bakes up golden and crisp, providing a delicious foundation for any baked creation.

Ingredients

Directions

  1. Sift the flour and salt together into a large mixing bowl.
  2. Add chilled butter and shortening to the dry ingredients.
  3. Cut the fats into the flour until the mixture resembles coarse meal with pea-sized chunks.
  4. Sprinkle ice water gradually while mixing lightly with a fork.
  5. Continue adding water just until the dough forms a workable ball without overmixing.
  6. Turn the dough out onto a lightly floured work surface.
  7. Using the heel of your hand, smear the dough in thin layers to create flaky layers.
  8. Scrape up the smeared dough and gather it into a ball.
  9. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
  10. Let the chilled dough sit at room temperature for a few minutes if too hard to roll.
  11. Pound the dough gently with a rolling pin to soften it slightly.
  12. Roll the dough out to 1/8-inch thickness, turning occasionally to prevent sticking.
  13. Drape the dough over a tart or quiche pan, easing it into corners without stretching.
  14. Pat the dough into the pan, trim excess edges, and crimp if desired.
  15. Refrigerate the lined pan for 30 minutes to prevent shrinkage.
  16. Preheat oven to 400&# 194;°F (200ðC).
  17. Prick the bottom and sides of the crust well with a fork.
  18. Line the crust with foil or parchment paper and fill with pie weights or dried beans.
  19. Bake for 10 minutes until the dough sets and colors slightly.
  20. Remove the weights and lining carefully.
  21. Return to the oven and bake for another 15 minutes until golden brown and crisp.
  22. Allow the crust to cool completely before adding filling.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 327.6kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2439.3mg102%
Total Carbohydrate 68.4g23%
Dietary Fiber 2.4g10%
Sugars 0.3g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure butter and shortening are very cold before starting to achieve maximum flakiness.

If the dough cracks while rolling, let it rest for a few minutes before continuing.

This dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling.

For a savory quiche, you may add herbs or cheese to the dough for extra flavor.

Use pie weights, dried beans, or rice for blind baking to prevent the bottom from puffing up.

Keywords: pastry, crust, brisee, tart, quiche, dough, baking, flaky, butter, shortening, shell, base, pastry-blank, blind-bake, dessert-crust, savory-crust, pie-dough, chilled-dough, rolled-pastry, classic-baking
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