PATE BRISEE FOR PINK-APPLESAUCE TART
Use this recipe when making the Pink-Applesauce Tart with Martha's Homemade Applesauce.
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes enough for one 10-inch tart
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 3 tablespoons ice water and pulse until mixture holds together when pressed between fingertips. Add additional 1 tablespoon ice water, if needed; do not overprocess.
- Transfer mixture to a piece of plastic wrap. Knead once or twice. Form into a disk and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
PATE BRISEE (PIE DOUGH)
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
PATE BRISEE (FRENCH SHORTCRUST)
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.
Provided by tessaf
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
- Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
- Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
- Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
- Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g
TEST KITCHEN'S FAVORITE PATE BRISEE
To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water,1 tablespoon at a time, and pulse until mixture holds together when pinched.
- For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
PATE BRISEE FOR SALTED CARAMEL APPLE PIE
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes enough for one 9-inch double-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process.
- Divide dough in half. Transfer to 2 pieces of plastic wrap; knead once or twice. Form into disks and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using.
APPLE PRALINE TART
Give regular ol' apple pie a run for its money with this praline-topped tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield makes an 8-inch tart
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
- Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
- Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
- Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated.Remove pod, and discard.
- Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
- Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
- Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
PATE BRISEE
Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 eight-to-ten-inch pie crusts
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter; process until mixture resembles coarse meal. With motor running, add ice water in a slow, steady stream until dough just holds together; do not process more than 30 seconds.
- Divide dough into two equal pieces; place each on plastic wrap. Flatten into disks; wrap, and chill at least 1 hour.
FRENCH APPLE TART
This recipe comes from http://www.joyofbaking.com. I found it in a search for the best apple tart on the web and I think this is it! [quote]"Whatever the fruit, its harvest time is our signal that the fruit is at its optimum flavor. Apples are no exception. Although apples do store well, their texture and flavor is still superior when first picked. Please take the opportunity, if you have an apple orchard nearby, to try locally grown varieties. Once you taste a freshly picked apple with good texture and flavor, you will no longer be satisfied with the poor selection we are faced with at our grocery stores. So although this recipe suggests using Granny Smith apples, you can substitute any firm apple that will keep its shape when baked. Some suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan. This tart's flavor will depend on the type of apples used. You may want to try using two or even three different varieties for a more complex flavor. Unlike the American's flaky pie crust that contains shortening, this tart uses the classic European Pate Sucree which is a sweet pastry crust made with butter and an egg. This gives the crust a rich sweet buttery flavor and its cookie like crumb is perfect with fruit desserts. You can, however, make this tart using Pate Brisee or the pre baked pie crust of your choice. Tarts are open faced (no top crust), made in a shallow tart pan that has straight, fluted sides and a removable bottom. Unlike pies that are served directly from the pan they are baked in, tarts are unmolded and served with only their pastry shells as support.[/quote] . This is a recipe for an occasion when only the finest will do.
Provided by Annacia
Categories Low Protein
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- Place the butter in your mixer and beat until softened.
- Add sugar and beat until light and fluffy.
- Gradually add the beaten egg, beating just until incorporated.
- Don't overmix or butter will separate and lighten in color.
- Add the flour mixture all at once and mix just until it forms a ball.
- Don't overwork or pastry will be hard when baked.
- Roll out the pastry and fit it into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy.
- Let the glaze dry between 20 - 30 minutes.
- FOR APPLE TART:.
- For bottom layer of apples:
- Peel, core, and slice three of the apples.
- In a large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
- Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft.
- Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated.
- Remove from heat and let cool.
- For top layer of apples:
- Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon.
- Add the apples and saute until they begin to soften, approximately 5 minutes.
- Set the cooked apples aside.
- Spoon the applesauce mixture into the cooled and glazed pre-baked tart shell.
- Arrange the apple slices in concentric circles over the applesauce, and brush with 1 - 2 tablespoons (13-26 grams) melted butter.
- Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
- FOR APRICOT GLAZE:
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps.
- Add the Cognac, Calvados, Rum or water.
- Use this glaze to seal the baked tart shell and to brush the top of the finished tart.
Nutrition Facts : Calories 315.6, Fat 11.4, SaturatedFat 6.9, Cholesterol 43.5, Sodium 39.1, Carbohydrate 54.1, Fiber 4.9, Sugar 33.1, Protein 2.8
PATE BRISEE FOR TOMATO TART
Pate brisee is the perfect pie crust for our Tomato Tart and it can be enhanced with a tablespoon or so of chopped fresh herbs. Thyme, parsley, rosemary, or summer savory all work very well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 14-inch Tart
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and thyme, if desired, in a food processor until just combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse meal.)
- A Add 1/3 cup ice water, and process just until dough comes together, no more than 30 seconds (dough should not be sticky). Squeeze a small amount between your fingers; if dough is crumbly, add the remaining water, a little bit at a time.
- Turn dough out onto a piece of plastic wrap; flatten into a disk. Wrap in the plastic, and refrigerate at least 1 hour (or overnight) before using.
PATE BRISEE FOR SPICED APPLE PIE
To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 double-crust or 2 single-crust 9-inch pies
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.
- With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.
- Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.
PATE BRISEE FOR APPLE PRALINE TART
Use this recipe to make our Apple Praline Tart. The amount of water you need will vary. Add only enough to make the dough come together when you press it between your fingers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 8-inch tarts
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.
- Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.
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