Paté Brisée Pastry

 

Serves 6 - 8

Preparation:  30  minutes

Resting Pastry: 40 minutes

Cooking Time:  40 minutes

 

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Best prepared either the day before or first thing - at least 2-3 hours ahead of serving.  So worthwhile the effort - you could make 2-3 tarts and freeze the others.

 

The french pâté brisée pastry is so delicious and is the perfect

pastry for sweet tarts.

 

 

Ingredients

 

For the Pastry

 

• 200g plain flour

• 20g icing sugar

• 100g cold unsalted butter

• 1 large egg yolk

• 3 tablespoons cold water

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Method

 

1. First, make the pastry. Tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in until the mixture resembles breadcrumbs.
    

2. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.
    

3. Alternatively, add all the ingredients to a food processor
    

4. Once the dough has rested, roll it out until it is the thickness of a pound coin.
    

5. Grease a deep 23cm-diameter tart tin. Carefully transfer the pastry to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes. 
    

6. Preheat the oven to 190°C, fan 170°C, gas 5.
    

7. Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry (it will go in easier this way). Fill this with baking beans, making sure that you press them into the corners.
    

8. Transfer the tart tin to the oven and bake for 20 minutes, then remove the baking beans and paper and cook for another 5 minutes until just golden.
    

9. The tart should be left to cool for a short while and then will be ready for your chosen filling to either bake or fill with a crème patisserie and cooked fruits.