Pate' Brisee- French Style Tart Dough

READY IN: 10mins
Recipe by Pastryismybiz

Tender and buttery, traditional dough favored by French Pastry Chefs for tarts & pastries. Easy to work with slightly chilled. Many other uses such as cut outs for decorating desserts.Easily made in a food processor.

Top Review by Chef Kate

This is excellent dough. I used half of it for evelyn/athens' recipe #107295, and have the other half in the fridge awaiting inspiration I know the recipe says four servings--I have enough for two large tarts). The use of cake flour really does make a very tender dough which browned beautifully, was flaky, sliced smoothly without cracking. For anyone without a scale, one pound of cake flour is roughly three and a half cups by volume.

Ingredients Nutrition


  1. Blend the cake flour and butter until pea size lumps form.
  2. Add the remaining ingredients and process just until liquids are incorporated.
  3. Form into ball and chill the dough before rolling out.

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