Pâte Brisée

This all-butter crust is made in the stand mixer with very basic pantry ingredients. It takes only a few minutes, starting with mixing the butter with some of the flour until well blended. The remaining flour is added and finally, the water. This is not a typical pie dough where visible streaks of fat are desirable….in fact, you’re instructed to mix it further if you find distinct pieces of butter in the dough.

The chilled dough is an absolute dream to work with…..it doesn’t stick at all even with only the lightest dusting of flour. You’re asked to roll it out to just under ¼” thickness, much thicker than I normally would do. As a result, the crust takes over an hour to bake.

The baked crust is buttery and melt-in-your-mouth tender, and is suitable for savoury as well as sweet tarts as there’s no sugar in the dough. I used it for the caramel nut tart.