Basic French Tart Doughpate Brisee Dorie Greenspan Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)



Basic French Tart Dough/Pate Brisee (Dorie Greenspan) image

This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.

Provided by blucoat

Categories     Savory Pies

Time 45m

Yield 1 tart crust

Number Of Ingredients 6

1 1/4 cups all-purpose flour (170 g)
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into bits (3/4 stick, 86g)
1 large egg
1 teaspoon ice water

Steps:

  • FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill at least 3 hours or up to 5 days.
  • When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1

CREAMY CAULIFLOWER SOUP SANS CREAM (DORIE GREENSPAN)



Creamy Cauliflower Soup Sans Cream (Dorie Greenspan) image

This is an elegant, light, and smooth soup, with the look and texture of a velouté (cream soup) but not a drop of cream (there isn't even a potato in it to thicken it). The recipe is from the wonderful cookbook, "Around My French Table", by Dorie Greenspan. It is delicious served it generously peppered and plain, but it's a soup that welcomes embellishments, simple or lavish. For simple, consider drizzling the soup with a little walnut oil or dusting it with grated Parmesan or Comté. If you want to go lavish, top the soup with crème fraîche or, better still, crème fraîche and caviar - the slight saltiness of caviar is perfection with cauliflower. Or, if you're lucky enough to have a truffle, shave it over the soup. STORING: The soup can be kept covered in the refrigerator for 3 days or, packed airtight, in the freezer for up to 2 months.

Provided by blucoat

Categories     Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large onions, coarsely chopped, Vidalia, Spanish, or yellow (about 3/4 pound)
2 garlic cloves, split, germ removed, and thinly sliced
3 celery, stalks trimmed and thinly sliced
2 thyme, sprigs leaves only
salt and fresh ground white pepper
1 head cauliflower, leaves removed, broken into florets (discard the tough core)
6 cups vegetable broth or 6 cups chicken broth

Steps:

  • Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
  • Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
  • Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you've used a standard blender, this shouldn't be necessary.) Taste for salt and pepper. Serve plain or garnished with the topping of your choice.

Nutrition Facts : Calories 64.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 3.8, Sodium 35, Carbohydrate 8.3, Fiber 2.6, Sugar 3.6, Protein 1.9

CHICKEN IN THE POT (DORIE GREENSPAN)



Chicken in the Pot (Dorie Greenspan) image

Published in the Wall Street Journal on Dec. 4, 2010 - http://www.wsj.com/articles/SB10001424052748704584804575645042857457282

Provided by Flipgirl30

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 preserved lemon, rinsed well
1 cup water
1/4 cup sugar
5 tablespoons extra-virgin olive oil
2 large sweet potatoes or 2 white potatoes, peeled and cut into 8 same-sized pieces
16 small white onions, yellow onions or 16 small shallots
8 carrots, trimmed, peeled, and quartered
4 celery ribs, trimmed, peeled, and quartered
4 garlic heads, cloves separated but not peeled
salt & freshly ground black pepper
3 fresh thyme sprigs
3 parsley sprigs
2 rosemary sprigs
8 chicken legs or 8 chicken thighs
1 cup chicken broth
1/2 cup dry white wine
1 1/2 cups all-purpose flour
3/4 cup hot water

Steps:

  • Center a rack in the oven and preheat to 450 degrees.
  • Using a paring knife, slice the peel from the preserved lemon and cut it into small squares. Discard the pulp.
  • Bring the water and sugar to a boil in a small saucepan, drop in the peel, and cook for 1 minute. Drain and set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the vegetables and garlic, season with salt and pepper and sauté until vegetables are brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4½- to 5-quart Dutch oven or other pot with a lid and stir in the herbs and the preserved lemon.
  • Return the skillet to the heat and add another tablespoon of olive oil. Brown the chicken on all sides, seasoning it with salt and pepper as it cooks.
  • Tuck chicken into the casserole, surrounding it with the vegetables.
  • Mix together the broth, wine, and the remaining olive oil and pour over the chicken and vegetables.
  • Put 1½ cups flour in a medium bowl and add enough hot water to make a malleable dough. Dust a work surface with a little flour, turn out the dough, and, working with your hands, roll the dough into a sausage.
  • Place the dough on the rim of the pot - if it breaks, just piece it back together - and press the lid onto the dough to seal the pot.
  • Slide the pot into the oven and bake for 55 minutes.
  • Now you have a choice - you can break the seal in the kitchen or do it at the table, where it's bound to make a mess, but where everyone will have the pleasure of sharing that first fragrant whiff as you lift the lid with a flourish. Whether at the table or in the kitchen, the best tool to break the seal is the least attractive: a screwdriver. Use the point of the screwdriver as a lever to separate the lid from the dough.
  • Depending on whether your chicken was whole or cut up, you might have to do some in-the-kitchen carving, but in the end, you want to make sure that the vegetables and the delicious broth are on the table with the chicken.

Nutrition Facts : Calories 863.9, Fat 39.3, SaturatedFat 9.4, Cholesterol 184.8, Sodium 416.8, Carbohydrate 74.2, Fiber 8.5, Sugar 23, Protein 49.4

VANILLA PASTRY CREAM / CREME ANGLAISE (DORIE GREENSPAN)



Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan) image

This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 .

Provided by blucoat

Categories     Dessert

Time 30m

Yield 2 cups

Number Of Ingredients 6

2 cups whole milk
1 plump, moist vanilla bean, split and scraped
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons unsalted butter, softened and cut into 3 pats (1 3/4 ounces)

Steps:

  • Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
  • If the milk has cooled, it will need to be reheated now.
  • Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
  • Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil-still whisking energetically-for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap-press the wrap against the cream-and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).

Nutrition Facts : Calories 763.5, Fat 41.6, SaturatedFat 22.2, Cholesterol 707.2, Sodium 126.7, Carbohydrate 82.3, Fiber 0.2, Sugar 63.1, Protein 16.2

DOUBLE CRUSTED BLUEBERRY PIE (DORIE GREENSPAN)



Double Crusted Blueberry Pie (Dorie Greenspan) image

This blueberry pie is delicious and suprisingly easy to make. It has a buttery, tender, and slightly flaky crust and the filling sets up beautifully. The recipe is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours".

Provided by blucoat

Categories     Grains

Time 1h20m

Yield 1 double-crusted pie, 12 serving(s)

Number Of Ingredients 15

3 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 1/4 cups very cold unsalted butter, cut into tbsp size pieces (2 1/2 sticks)
1/3 cup very cold vegetable shortening, cut into 4 pieces
about 1/2 cup ice water
2 1/2 pints fresh blueberries (5 cups)
1 cup sugar, or a little more, to taste, plus more for dusting
1/2 cup all purpose flour
1 pinch salt
1/2 lemon, zest of, Coarsely grated
1 dash fresh lemon juice, or a little more, to taste
1/4 cup dry bread, crumbs (you can use packaged unseasoned crumbs)
1 large egg, beaten with 1 tsp of water, for egg wash
sugar, for dusting

Steps:

  • FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
  • Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
  • To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
  • FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
  • Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F.
  • Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
  • Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
  • Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
  • Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
  • Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
  • Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

Nutrition Facts : Calories 475.4, Fat 25.9, SaturatedFat 14, Cholesterol 68.5, Sodium 318.3, Carbohydrate 57.8, Fiber 2.4, Sugar 27, Protein 5

MARTHA STEWART'S PATE BRISEE -- BASIC PIE CRUST



Martha Stewart's Pate Brisee -- Basic Pie Crust image

This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time includes 1 hour chill time (I do not always do this either...)

Provided by herbiechic

Categories     Dessert

Time 1h20m

Yield 2 8-10" tarts or single pie crusts

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup cold unsalted butter, cut into small pieces
1/4-1/2 cup ice water

Steps:

  • Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (but butter is my favorite!).
  • Put flour, salt and sugar in a bowl, blender or food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles "coarse meal.".
  • Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.
  • Roll dough out on a piece of plastic wrap. Press down slightly. Chill for at least one hour.

Nutrition Facts : Calories 1390.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1178.9, Carbohydrate 121.4, Fiber 4.2, Sugar 2.6, Protein 17.1

CARROT & LEEK MUSTARD TART (DORIE GREENSPAN)



Carrot & Leek Mustard Tart (Dorie Greenspan) image

The is a truly beautiful tart that is delicious just out of the oven, warm, at room temperature, or even slightly chilled. If you're serving it as a starter, cut it into 6 portions; if it's the main dish, serve it with a lightly dressed small salad. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table", where Dorie calls it Gerard's Mustard Tart. Use Dorie's Basic French Tart Dough/Pate Brisee (recipe #440320).

Provided by blucoat

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

3 carrots, trimmed and peeled (not too fat)
3 thin leeks, white and light green parts only, cut lengthwise in half and washed
2 rosemary sprigs
3 large eggs
6 tablespoons creme fraiche or 6 tablespoons heavy cream
2 tablespoons Dijon mustard (to taste)
2 tablespoons grainy mustard, preferably French (to taste)
salt, preferably fleur de sel, and freshly ground white pepper
1 9- to 9 1/2-inch tart shell, made from Dorie's Basic French Tart Dough, partially baked and cooled (Basic French Tart Dough/Pate Brisee (Dorie Greenspan))

Steps:

  • Center a rack in the oven and preheat the oven to 425°F Line a baking sheet with a silicone baking mat or parchment paper.
  • Cut the carrots and leeks into slender batons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/8- to ¼-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don't look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.
  • Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig.
  • In a medium bowl, whisk the eggs together with the crème fraîche or heavy cream. Add the mustard, season with salt and white pepper - mustard has a tendency to be salty, so proceed accordingly, and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.
  • Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling - they can go in any which way, but they're attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the peppermill.
  • Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan. Serve hot, warm, or at room temperature (or lightly chilled).

Nutrition Facts : Calories 202.1, Fat 12.8, SaturatedFat 6.4, Cholesterol 189.4, Sodium 274, Carbohydrate 15.9, Fiber 3, Sugar 5.4, Protein 7.2

PATE' BRISEE- FRENCH STYLE TART DOUGH



Pate' Brisee- French Style Tart Dough image

Tender and buttery, traditional dough favored by French Pastry Chefs for tarts & pastries. Easy to work with slightly chilled. Many other uses such as cut outs for decorating desserts.Easily made in a food processor.

Provided by Pastryismybiz

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cake flour, plus
2 ounces cake flour, sifted
9 ounces butter
2/3 ounce salt
1 ounce sugar
1 egg
3 1/2 ounces water

Steps:

  • Blend the cake flour and butter until pea size lumps form.
  • Add the remaining ingredients and process just until liquids are incorporated.
  • Form into ball and chill the dough before rolling out.

Nutrition Facts : Calories 968.1, Fat 54, SaturatedFat 33.3, Cholesterol 183.7, Sodium 2323.2, Carbohydrate 107.5, Fiber 2.2, Sugar 7.6, Protein 12.7

More about "basic french tart doughpate brisee dorie greenspan food"

LOWER EAST SIDE BRUNCH TART | EVERYDAY DORIE - EVER OPEN SAUCE
2020-07-10 4. TO PARTIALLY BAKE THE CRUST: Preheat the oven at 400°F. Fill the tart crust with baking weights under a piece of foil. Bake for 25 minutes, then carefully remove the foil (with the weights). Transfer the baking pan to a cooling rack and …
From everopensauce.com


DORIE GREENSPAN’S BASIC GALETTE DOUGH RECIPE | BAKEPEDIA
2014-10-20 A Basic Tart and Pie Dough from Dorie. This easy, workable dough is from Dorie Greenspan’s Baking Chez Moi.Try it as a base her Fall-Market Galette or anytime you want a simple, basic dough. Leave out the sugar for a savory application. Read our interview with Dorie, our full book-review and don’t miss her recipe for Cannelés.If the beautiful texture of the pastry …
From bakepedia.com


DORIE GREENSPAN » FREESTYLE PEACH TART: A PLEASURE IN PROGRESS
Tart dough can always go in the fridge for an hour or so.) In France, the ingredient that would be strewn across the crust would be ground almonds, which would be delicious here. But, in a moment of either inspiration or rebellion, I caught sight of a box of graham cracker crumbs and decided to use them instead.
From doriegreenspan.com


DORIE GREENSPAN PEAR TART RECIPES ALL YOU NEED IS FOOD
This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's …
From stevehacks.com


BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN) …
Nov 8, 2014 - This is my favorite pie crust. I have yet to make it right, with all cold ingredients, so if you don't have time to chill the flour etc, it will be fine. I also have never made this in my food processor-- just with my good old pastry blender and a bowl. I have used this for both sweet and savory dishes. Work time inc…
From pinterest.com


NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Basic French Tart Dough/Pate Brisee (Dorie Greenspan) Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician …
From food.com


Related Search