1 hr 20 mins
Hot, savory tarts known as "croustades" are a first course specialty of Sunday farmhouse lunches in France. They vary with the region, the family recipe and the season. They all have one thing in common, though, they start with "paté brisée", the pastry dough for the shell. Use a tarte form with a removable bottom for easy unmoulding. Cooking time is chilling time.
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- 1Drop the butter in a warmed bowl and soften it to a cream with a wooden spoon.
- 2Add a pinch of salt to the flour and sift it into a mixing bowl. Make a well in the center and drop in the butter, egg yolk, another pinch of salt and the cold water.
- 3Mix these ingredients together with a wooden spoon, holding the bowl with the other hand. Combine well. adding a second tsp of cold water if necessary, until a soft ball is formed.
- 4Wrap in greaseproof paper and refrigerate for 30 minutes.
- 5Roll out the pastry, fold into four and roll out again. Fold a second time and refrigerate for 30 minutes before use.
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Nutritional Facts for Pate Brisée - French Shortbread Pastry Dough
Serving Size: 1 (47 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 319.5
- Calories from Fat 168
- Total Fat 18.6 g
- Saturated Fat 11.3 g
- Cholesterol 87.2 mg
- Sodium 5.1 mg
- Total Carbohydrate 32.6 g
- Dietary Fiber 1.1 g
- Sugars 0.1 g
- Protein 5.1 g