Best Basic French Tart Doughpate Brisee Dorie Greenspan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)



Basic French Tart Dough/Pate Brisee (Dorie Greenspan) image

This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.

Provided by blucoat

Categories     Savory Pies

Time 45m

Yield 1 tart crust

Number Of Ingredients 6

1 1/4 cups all-purpose flour (170 g)
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into bits (3/4 stick, 86g)
1 large egg
1 teaspoon ice water

Steps:

  • FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill at least 3 hours or up to 5 days.
  • When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1

PATE BRISEE



Pate Brisee image

An easy pastry crust. I can't remember where I got this, but I use it whenever I make eggnog cups and tarts. I use my kitchen-aid mixer with a bread hook for step 3.

Provided by Krsi Sue

Categories     Dessert

Time 1h10m

Yield 5 inch pies, 4 serving(s)

Number Of Ingredients 5

3 3/4 cups flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 1/2 cups butter, cut into small pieces
1/2-3/4 cup ice water

Steps:

  • Mix flour, salt, and sugar together.
  • Add butter and cut in with a pastry cutter or two knives.
  • Slowly add between 1/2 cup up to 3/4 cup water while mixing together, until the dough holds together.
  • Put dough on work surface and shape into a square.
  • Divide the dough in 1/2 and wrap each in plastic wrap.
  • Chill at least one hour before using.

Nutrition Facts : Calories 1055.2, Fat 70.2, SaturatedFat 43.9, Cholesterol 183, Sodium 1365.3, Carbohydrate 94.2, Fiber 3.2, Sugar 5.1, Protein 12.8

TART DOUGH



Tart Dough image

While Dorie Greenspan uses this dough for savories, it's really an all-purpose recipe that produces a not-too-rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche. This is a good dough to use anytime you see a recipe calling for pâte brisée. Be prepared: The dough should chill for at least 3 hours.

Provided by Emily Weinstein

Categories     dessert, main course

Time 5h15m

Yield Makes one 9 - to 9 ½-inch tart shell

Number Of Ingredients 6

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) very cold (or frozen) unsalted butter, cut into bits
1 large egg
1 teaspoon ice water

Steps:

  • To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don't overdo it - the dough shouldn't form a ball or ride on the blade.) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
  • When you're ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about ¼ inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) Press the dough against the bottom and up the sides of the pan. If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - or freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400 degrees. Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : @context http, Calories 1267, UnsaturatedFat 24 grams, Carbohydrate 124 grams, Fat 75 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 46 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 3 grams

SOUR CHERRY FRANGIPANE TART



Sour Cherry Frangipane Tart image

I found this recipe on a wonderful blog, CafeFernando.com. The creator credits Dorie Greenspan for the crust and Martha Stewart for inspiring the filling.

Provided by MaryMc

Categories     Tarts

Time 41m

Yield 1 9-inch tart, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, chilled and cubed
1 large egg yolk
1 cup blanched almond
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons butter, cut into small pieces
1 large egg
1 1/2 cups sour cherries, pitted

Steps:

  • Preheat the oven to 375°F.
  • To make the crust, pulse flour, sugar and salt in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds.
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
  • Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze crust at least 30 minutes before baking.
  • Bake blind for 15 minutes, remove the weight and let cool.
  • For the filling, pulse almonds, sugar and salt in a food processor. Add butter and the whole egg and process until the mixture is smooth.
  • Spread the mixture on the partially baked tart dough. Smooth the top and place the sour cherries.
  • Reduce the temperature to 350° F and bake for another 25 minutes, or until crust is golden brown and filling is just beginning to brown around the edges. Serve warm.

Related Topics