Pate Brisee For Eggnog Cups Recipes

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
• For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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.

Steps:

• Combine flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
• Add ice water in a slow steady stream through feed tube of food processor with machine running, until dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
• Turn dough onto piece of plastic wrap. Press into flat circle, and wrap it in plastic; refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

Steps:

• Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
• Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
• Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
• Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
• Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
• Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.

Steps:

• Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
• Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

Steps:

• Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
• Shortening Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
• Lard Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
• Cornmeal Variation
• Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
• Cheddar Variation
• Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.