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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tart shell 275g Recipe makes 1 tart shell) |
||
| Calories 983 | ||
| Calories from Fat 428 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.6g | 73% | |
| Saturated Fat 29.4g | 146% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 122mg | 40% | |
| Sodium 621mg | 25% | |
| Potassium 180mg | 5% | |
| Total Carbohydrate 121.4g | 40% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.5g | ||
| Protein 16.6g | 33% | |
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Pate Brisee
By: evelyn/athens
May 19, 2003
A versatile pastry for sweet and savoury pies and tarts.
1 tart shell
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup butter, cold,cut into ½ inch bits
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/4 cup ice water, approximately
Directions
1
Put flour into mixing bowl.2
Add butter and sugar and salt.3
With hands, break butter into flour.4
The bits of flour should remain visible as pea-size bits throughout the flour.5
Add enough water and knead just enough for the ingredients to hold together.6
Wrap in plastic wrap and refrigerate until firm.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Cuisine > European > Western > French
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Marlitt
On Jun 10, 2007
Very easy pastry to make. I liked the texture. I'll be using this one again. Thank you
From: BestTeenChef
On Jul 5, 2006
This was good! I had alittle bit of trouble baking it and after about 15 minutes, there we a whole lot of bubbles so I took it out of the oven.(It could have been me who caused that, I am new to making pies) I also used Butterscotch Pie Butterscotch Pie for the filling! Thanks for the recipe!
From: spatchcock
On Mar 12, 2004
Used this for Evelyn's own Squash, Apple and Onion Tart (#61126). Very easy to make--indeed, I just used my hands, threw it in the fridge and rolled it out. No fuss, not very much muss, and very tasty (the dough is--I haven't actually cooked it since I froze the tart for later cooking.) thanks for another terrific recipe, evelyn!!
From: Liara
On Aug 6, 2007
I had a little trouble with this recipe, even without the water the dough was too soft, so i didn't bother to knead it and just pressed it into the pan and stuck it into the fridge. It could just be that it was a really hot and humid day here. It still tasted great though. Thanks!
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