PANSY TARTLETS
These lemon-curd tartlets are perfect for a tea party.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place apricot jam and 1 1/2 tablespoons water in a small saucepan; set over medium heat. Bring to a simmer while stirring. Remove from heat; pour hot liquid through a fine strainer set over a heat-proof bowl. Discard solids. Return liquid to saucepan; set aside.
- Heat oven to 350 degrees. On a lightly floured surface, roll out one disk of Pate Brisee into a 10 1/2-by-14-inch rectangle. Cut into twelve 3 1/2-inch squares. Press one square of dough into one of twelve 2 1/4- or 2 3/4-inch tartlet pans. Trim edges with a knife. Repeat with remaining dough. Refrigerate 30 minutes.
- Prick shells all over with a fork. Place a 3-inch square of aluminum foil into each shell. Fill shells with dried beans, rice, or pie weights; place on a baking sheet. Transfer to oven. Bake 13 minutes. Remove foil and weights. Bake until golden, about 5 minutes more. Transfer to a wire rack to cool.
- Combine eggs yolks, sugar, lemon juice, and lemon zest in a heavy saucepan. Combine with a whisk. Set over medium heat, stirring constantly with a wooden spoon and scraping bottom and sides of saucepan. Cook until mixture is thick enough to coat back of the wooden spoon, about 20 minutes.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with wooden spoon until smooth. Pour lemon curd into the shells until three-quarters full. Transfer tartlets to refrigerator for 30 minutes.
- Using your fingers, rub the pansy petals with water. Place a moistened pansy in the center of each tartlet. Reheat the reserved jam until melted; generously and gently brush the tops with jam. Refrigerate in an airtight container until serving.
PATE BRISEE FOR PIES AND TARTS
The rich flavor, delicate texture, and versatility of pate brisee have made it the standard at Martha Stewart Living and in our Pies & Tarts book, where it is used for pies and tarts both sweet and savory. From three main components -- flour, fat, and water -- plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry," and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (or quickly cut in with a pastry blender or your fingertips). 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.)
PATE BRISEE FOR PANSY TARTLETS
Use this recipe when making our Pansy Tartlets.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes crust for 24 tartlets
Number Of Ingredients 3
Steps:
- Combine flour, salt, and butter in a food processor. Process until mixture resembles coarse meal, about 8 seconds. Add 1/4 cup ice water in a slow stream through feed tube. Pulse until mixture holds together. Add more ice water, 1 tablespoon at a time, if needed, until dough holds together when squeezed.
- Divide dough into two equal balls. Flatten each ball into a desk, cover with plastic wrap, and chill at least 1 hour.
PâTE BRISéE
Categories Pastry
Yield makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts
Number Of Ingredients 6
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 (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
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 FRUIT TARTS
Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 blueberry tart or 2 dozen fruit tartlets
Number Of Ingredients 4
Steps:
- Place flour, salt, and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
- With machine running, slowly add between 1/4 cup and 1/2 cup ice water through feed tube, until pastry just holds together.
- Turn dough out onto plastic wrap; divide in half. Pat each half into a rectangle; wrap separately. Chill at least 1 hour before using.
PâTE BRISéE TART CRUST
To ensure a crispy tart crust, the pastry shell is partially baked before it's filled.
Provided by Julia Child
Categories Bake Chill Butter Bon Appétit
Yield Makes one 8-inch-diameter crust
Number Of Ingredients 10
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.
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
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- FRENCH STYLE TART DOUGH
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.
Provided by Pastryismybiz
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 968.1, Fat 54, SaturatedFat 33.3, Cholesterol 183.7, Sodium 2323.2, Carbohydrate 107.5, Fiber 2.2, Sugar 7.6, Protein 12.7
PâTE BRISéE
My grandmother taught me how to make this basic pastry when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything-sweet or savory.
Yield Makes enough for two 8-inch tarts
Number Of Ingredients 5
Steps:
- In a mixer fitted with the paddle attachment, mix the flour, salt, butter, and shortening on low speed until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.
- Divide the dough in half and press each half into a 1-inch-thick round disk. Wrap each tightly in plastic and refrigerate until firm, at least 1 hour or up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight.
- For each crust, on a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. If necessary, trim the edges against the rim.
- Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight, or until very hard.
- To blind bake a tart shell, preheat the oven to 375°F.
- Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes all over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.
BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)
This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.
Provided by blucoat
Categories Savory Pies
Time 45m
Yield 1 tart crust
Number Of Ingredients 6
Steps:
- FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
- HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
- Chill at least 3 hours or up to 5 days.
- When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
- To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
- Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
- Chill - freeze - the dough for at least 1 hour before baking.
- Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
- TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
- TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1
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