Pate Brisee For Apricot Cherry Bake Recipes

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

PATE BRISEE FOR APRICOT CHERRY BAKE

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/1155157/pate-brisee-apricot-cherry-bake

PATE BRISEE FOR THREE-CHERRY TART

Steps:

• Pulse flour, salt, and sugar in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

PATE BRISEE FOR RUSTIC CHERRY TART

Steps:

• Lay roughly three quarters of butter on a parchment-lined rimmed baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
• Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
• Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
• Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Roll out dough, still in plastic, to a 6-by-8-inch rectangle (1/2 inch thick). Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.

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.

APRICOT CHERRY BAKE

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in prepared baking dish.
• On a lightly floured work surface, roll out pate brisee into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
• Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.

PATE BRISEE FOR APRICOT CHERRY BAKE

Steps:

• Place flour, salt, and sugar in a foodprocessor; pulse a few times to combine.Add butter; process until the mixture resembles coarse meal, about 10 seconds.With machine running, add ice water a few tablespoons at a time through thefeed tube, just until dough holds together.Do not process more than 30 seconds.
• Turn out dough onto a floured worksurface. Divide in half, and flatten toformdisks. Wrap each in plastic; refrigerate at least 1 hour or overnight.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

PâTE BRISéE

Steps:

• Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
• Shortening Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
• Lard Variation
• Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
• Cornmeal Variation
• Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
• Cheddar Variation
• Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.

PATE BRISEE

Steps:

• Sift flour and salt into a mixing bowl.
• Cut in butter until it is the size of large peas.
• Add water tablespoon by tablespoon; knead lightly to form a dough and chill before using.
• Preheat oven to 375 degrees.
• To make pastry lids for pies, divide dough into 4 portions and roll each portion into a round 1/8 inch thick. Crumple 16 pieces of foil into large marble-size pieces and spread melted butter over them to prevent pastry from sticking to foil. Place each pastry round on top of 4 pieces of crumpled foil and bake until golden brown, 15 minutes. It may be necessary to turn over the pastries to brown on both sides.