Pƒte brisee

5 Servings

Ingredients

Quantity Ingredient
1½ cup Flour
½ teaspoon Salt
pinch Sugar
5½ tablespoon Butter, -chilled
3 tablespoons Shortning, -chilled ice water
=The Silver Palate Cookbook=

Directions

Sift the flour, sugar and salt together into a bowl; add butter and shortning and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like course meal.

Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork.

Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about ¼ cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours.

Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out ⅛-inch thick, or to desired thickness.

Drape dough over quiche pan or tart pan, ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for

30 minutes.

Preheat over to 400øF.

Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, until dough is just beginning to color.

Remove from oven, remove weights and lining, and cool slightly.

You now have a partially baked shell which can be filled and rebaked for a quiche or a tart.

For fully baked shell, for fresh fruit tart, for example, remove weights and lining from shell after 10 minutes and continue to bake until it is golden brown and crisply flaky, about 25 minutes total.

Cool completely before filling. [One 11-inch shell or 5-6 small tart shells]

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