PATE BRISEE FOR WOVEN DRIED-FRUIT TART
Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 11-inch lattice-Topped tart
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
- Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).
MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST
This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)
Provided by herbiechic
Categories Dessert
Time 1h20m
Yield 2 8-10" tarts or single pie crusts
Number Of Ingredients 5
Steps:
- Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
- Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
- Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
- Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.
Nutrition Facts : Calories 1390.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1178.9, Carbohydrate 121.4, Fiber 4.2, Sugar 2.6, Protein 17.1
PATE BRISEE
Provided by Food Network
Categories dessert
Yield 2 (9-inch) shells or 10 (3-inc
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.
PATE BRISEE FOOD PROCESSOR PIE CRUST (REAL SIMPLE)
This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live.
Provided by Jostlori
Categories Tarts
Time 10m
Yield 1 9, 1 serving(s)
Number Of Ingredients 5
Steps:
- To Make Crust:.
- In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
- Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
- Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).
- NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
- To Prepare Crust for Baking:.
- Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
- With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
- Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
- With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
Nutrition Facts : Calories 1431.3, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1179.8, Carbohydrate 131.9, Fiber 4.2, Sugar 13.1, Protein 17.1
More about "pte brise recipes"
PATE BRISEE TESTED RECIPE - JOYOFBAKING.COM
From joyofbaking.com
HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE
From masterclass.com
PâTE BRISéE BY CAROLINEADOBO | QUICK & EASY RECIPE
From thefeedfeed.com
QUALITY CONTROL FOOD JOBS IN WARRENTON, VA - JOOBLE
From jooble.org
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
RECIPE: PâTE BRISéE | THE SEATTLE TIMES
From seattletimes.com
PTE BRISE BIO (3256221655056) - IS IT VEGAN, VEGETARIAN, OR GLUTEN …
From chompthis.com
PâTE BRISéE | FOOD, DESSERTS, PIE
From pinterest.ca
TAKE THE PTE ACADEMIC TEST IN OR NEARBY WARRENTON: DATES AND FEES
From englishtestportal.com
GIANT FOOD JOBS IN WARRENTON, VA NOW HIRING (UPDATED DAILY ...
From snagajob.com
PâTE BRISéE | DESSERTS, PIE DISH, FOOD
From pinterest.ca
PâTE BRISéE | RECIPE | DESSERTS, FOOD, SWEET
PâTE BRISéE SANS GLUTEN | RICARDO | RECIPE | FOODS WITH GLUTEN, …
From pinterest.ca
PâTE BRISéE RECIPE - RECIPEYUM
From recipeyum.com.au
PâTE BRISéE RECIPE - CUISINART.COM
From cuisinart.com
You'll also love