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Pâte brisée pastry

Ingredients 0
Servings 0




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

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