Pâte brisée really is very simple, so rest assured that it always comes through! Just be sure that your butter and water are cold and not hot.
Do not use the dough immediately after making it; let it rest for at least one hour in the refrigerator.
Pâte brisée
Pâte brisée is a very fast and simple dough to prepare. Its crisp crumbliness renders it perfect for making delicious savoury tarts.
Chef Danilo Angè
Difficulty: easy
Method: 10
Rest: 60
Chef Danilo Angè
Difficulty: easy
Method: 10
Rest: 60
Method
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01 / Prepare the dough
Put flour in a bowl
Add butter in pieces
Add water and a pinch of salt
Work dough in bowl until it begins to come together
Transfer to work surface
Knead until dough reaches a homogeneous consistency
Cover with cling film and leave to rest in refrigerator for at least one hour
You can keep pâte brisée in the refrigerator for a couple of days, or in the freezer; in either case, put the dough in a freezer bag or sealed container.
Pâte brisée is a very fast and simple dough to prepare.
Its crisp crumbliness renders it perfect for making delicious savoury tarts.
Below we offer an alternative recipe, which is still fast but has a stronger flavour:
Tipo 00 flour g 500
Eggs n 2
Parmesan, very finely grated g 120
Extra virgin olive oil g 100
Salt g 10
Water ml 120
As in the first recipe, it is imperative to mix all the ingredients well and work them until the dough is homogeneous.
Ingredients for 4 people
200 g tipo 00 flour
100 g butter
50 ml water
1 pinch of salt
