Sweet Shortcrust Pastry Dough (Pâte Brisée)
Use this sweet and buttery cookie-like dough to make a memorable dessert for your next gathering. It makes a beautiful base for classic tarts and for your favourite pie.
Ingredients
- 150 g unsalted butter cold and cubed
- 250 g all purpose flour sifted
- 90 g icing sugar sifted
- 40 g almond or hazelnut flour
- 25 g egg
- 35 g egg yolk
Instructions
- Add the dry ingredients and the butter to the stand mixer bowl. Using the paddle attachment, mix it on low for 30-60 seconds.
- Bring the mixer up to medium speed until you have a sandy, pebbly texture.
- Add the egg and egg yolk. Mix on medium for another 30 seconds.
- Test the dough by squeezing it your hand. If it comes together, it's ready.
- Dust the work counter and turn out the dough. Quickly ball it together. Press it and shape it into a rough disc. Cover it in plastic wrap.
- Chill for a minimum of two hours before using, or place it in a ziplock bag and freeze for up to six months.
Notes
Makes one 12" crust or one 9" crust and 3-4 tartlets.
