22 March 2009

Short crust Flaky dough/Pâte brisée

Here is a very versatile pastry dough a friend of mine gave me, it is perfect and works every time, the secret is to not overwork the dough.

Short crust Flaky dough
For 1 x 11 to 12" (28 to 30 cm) diameter tart dish
200 gr / 1.5 cup All purpose flour
113 gr / 1 stick unsalted butter, cold and diced
1/2 Tsp salt
75 gr / 4 TBSP ice cold water (place a couple of ice cubes in a glass of water)

In a food processor place flour, butter and salt and pulse a few times untill you obtain a kind of crumble then add the water and pulse a couple more times, DO NOT overwork.
Take the mixture out on a cling film/plastic food wrap and by hand form a ball by gently pressing it together, then place a second sheet of cling film on top of the ball of dough and roll the dough out between the 2 sheets of film into the desired thickness.
This will make it easy to roll and lay into the dish you choose by simply peeling of the top layer of film and inverting the dough on the dish and peeling of the second sheet of film.

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