PATE BRISEE SHORT CRUST DOUGH
If you are a novice, wait for cool
weather to learn how to make pastry dough; it will be easier to handle
the dough. Keep flour in the freezer during the summer months.
Makes 10 ounces of dough, enough
for one 10-inch tart shell plus trimmings
- 8 tablespoons (1 stick) unsalted butter
- l cup unbleached all-purpose flour
- Pinch of salt
- 3 to 4 tablespoons water
- Cut the butter into small pieces and place in the freezer for 5
minutes.
- In the bowl of a food processor, combine the flour, salt, and
butter. Process for 10 seconds, add 3 tablespoons water in humid
weather or 4 tablespoons in dry weather.
- Process for another 10 seconds or until the mixture looks like
cornmeal.
- Dump the mixture on a table or counter and bind a small amount at
a time with the heel of your hand, using a sliding motion to
incorporate the butter and flour smoothly.
- Gather the dough into a ball and flatten it. Wrap in wax paper
and refrigerate for 15 minutes, just long enough to firm up the butter.
- Flour a work surface and rolling pin. Roll the dough according to
the recipe being used.