This comes from Richard Grausman's book “At Home With the French Classics”. Workman Publishing, New York, 1988.
“French tart pastry is designed to be self-supporting when baked, and is firmer and crunchier than American pie dough — qualities that come in part from a more thorough incorporation of fat and flour in a belnding/kneading process known as fraisage.\ Although pâte brisêe is traditionally made by hand, the food processor method included below makes an excellent tart pastry and takes much of the risk out of the procedure for the novice (inexperienced bakers tend to overwork the pastry, causing it to be tough and to shrink when baked).\ Both pâte brisêe and pâte sucrée call for a whole egg (although many recipes for tart pastry call for no egg or the yolk only). The egg white acts as a sealant, preventing liquids baked in the tart from being absorbed or seeping through the crust. The yolk enriches the pastry and adds colour.”
Makes enough for a 25-28 cm tart
|Food Processor Method
|190g plain flour
|115g unsalted butter, cut into 8 pieces
|Same, but cut into 1cm cubes
|⅛ teaspoon salt
|1½ tablespoons cold water
|2-3 tablespoons cold water
The techniques for making and handling pâte sucrée are identical to those for pâte brisêe. The only changes are in the ingredients: ¼ cup (50g) of sugar is added and the salt is omitted. If you have never made pâte sucrée start by using 1 tablespoon (15g) of sugar. The more sugar you add (you can use up to 5 tablespoons or 75g), the more fragile the pastry will be.
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