Damien’s Pate Brisée

Name: Damien’s Pate Brisée
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: European, Mediterranean, French
Ingredients: Makes enough pastry for 2 x 24cm/91/2 in tart tins; 180g unsalted butter (removed from fridge 30 mins in advance).; 240g plain flour; Pinch of salt; 2-3 tablespoons of cold water

2 steps

Prep:30minCook:20min

I always make this pastry with unsalted French butter which combines effortlessly with the flour without any need for overworking. This is an all purpose pie and tart pastry by chef Damien Pignolet.

Updated at: Thu, 17 Aug 2023 12:06:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories442.7 kcal (22%)

Total Fat30.4 g (44%)

Carbs37 g (14%)

Sugars0.3 g (0%)

Protein5.6 g (11%)

Sodium110 mg (5%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

pastry

makes enough, for 2 x 24 cm / 91/2 in tart tins

180gunsalted butter

removed from fridge 30 mins in advance

240gplain flour

salt

2 tablespoonswater

cold

Instructions

Step 1

Sieve the flour and salt. Chop the butter into small pieces and toss in the flour. Lightly rub to partly combine. Make a well in the centre and add the water. Using a pastry scraper work the paste to a very rough heap of buttery lumps of dough.

Step 2

Using the heel of your hand, quickly smear the pastry away from you across the work top. It will combine easily. Gather it together, press quickly into a flat cake shape, wrap in cling film and refrigerate for 20-30 minutes. Roll out dusting generously with flour as necessary. Line your tin and proceed with the recipe for your tart.

Notes

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