Pâte brisée pastry


Ingredients 0
Servings 0
Time

Ingredients

 

Method

 
Sift cake flour, salt and sugar into a mixing bowl. Cut butter into small pieces and work into the flour with your fingertips until small crumbs form. Sprinkle with 15-30 ml (2 tbsp) iced water and blend together with a fork (or use a food processor fitted with a steel blade) until dough just forms a ball. Gather into a ball, drawing in any dough sticking to sides of bowl. Dough should be moist but not sticky. Wrap in waxed paper and chill for 1 hour before using. Break off pieces of dough and press into individual tartlet pans. Bake at 180 ºC for 12 to 15 minutes, or until crust is a delicate golden brown. Remove and cool.
 

Read more on: starch  |  bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.