Pate Brisee For Apple Praline Tart Recipes

PATE BRISEE FOR PINK-APPLESAUCE TART

Steps:

• Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
• Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.

PATE BRISEE (FRENCH SHORTCRUST)

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

APPLE PRALINE TART

Steps:

• Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
• Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
• Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
• Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated.Remove pod, and discard.
• Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
• Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
• Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.

PATE BRISEE FOR APPLE PRALINE TART

Steps:

• Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.
• Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.

PATE BRISEE FOR SPICED APPLE PIE

Steps:

• Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
• With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
• Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.

PâTE BRISéE

Steps:

• Put the flour, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and process until you have some pea-sized lumps left.
• Beat the egg and water together lightly and add to the processor. Process only until the dough comes together.
• Turn out onto a lightly floured work surface and divide in half. Form each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling.
• This dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.

PATE' BRISEE- FRENCH STYLE TART DOUGH

Steps:

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

APPLE PRALINE TART

Steps:

• Preheat the oven to 350°F. Place an 8 × 1 3/4-inch cake ring on a parchment-lined baking sheet. Roll the pâte brisée on a lightly floured surface to 1/8-inch thickness. Fit gently into the ring, easing the dough into the corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce the bottom of the tart shell, and place in the freezer for 30 minutes.
• Place the apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and the fruit is softened, about 4 minutes. Set aside to cool.
• Cut the apples into 3/4-inch cubes. Place them in a bowl, and combine with the lemon juice, tossing to coat. Add the dried fruit mixture and chopped praline, and stir to combine.
• Combine the eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place the butter and the vanilla bean pod and seeds in a sauté pan, and cook over medium-high heat until the butter begins to brown. Add to the egg mixture, and whisk until fully incorporated. Remove the pod, and discard.
• Remove the tart shell from the freezer, and fill with the apple mixture, making sure the dried fruits are evenly distributed. Slowly pour the egg mixture over the fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
• Place the tart in the oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing the ring.
• Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
• Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.
• Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.
• Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn't cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.
• Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.

PâTE BRISéE TART CRUST

Steps:

• Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
• Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

APPLE PRALINE TART

Steps:

• Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
• Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
• Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
• Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated. Remove pod, and discard.
• Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
• Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
• Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.

PATE BRISEE FOR DEEP-DISH APPLE PIE

Steps:

• Place flour, salt, and sugar in a food processor; process to combine. Add butter and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
• Turn dough out onto a piece of plastic wrap. Press into a flattened circle and wrap in the plastic. Refrigerate for at least 1 hour before using.

PATE BRISEE I

Steps:

• Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined.
• Scatter the butter over the top.
• Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
• In a small bowl, whisk together the egg yolks and milk until blended.
• Add to the flour mixture all at once; mix on low speed for about 30 seconds, until the dough just barely comes together.
• It will look really shaggy and more like a mess than a dough.
• Dump the dough out onto an unfloured work surface; then gather it together into a tight mound.
• Using your palm and starting on one side of the mound, smear the dough bit by bit, down the side and along the work surface (at Flour, it is called "going down the mountain"), until most of the butter chunks are smeared into the dough and the dough comes together.
• Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
• Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick.
• Refrigerate for at least 4 hours before using.
• The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.