Pate Brisee For Apricot Cherry Bake Food

PATE BRISEE (PIE DOUGH)

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.

TEST KITCHEN'S FAVORITE PATE BRISEE

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 (FRENCH SHORTCRUST)

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.

APRICOT CHERRY BAKE

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in prepared baking dish.
• On a lightly floured work surface, roll out pate brisee into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
• Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.

PATE BRISEE FOR APRICOT CHERRY BAKE

Steps:

• Place flour, salt, and sugar in a foodprocessor; pulse a few times to combine.Add butter; process until the mixture resembles coarse meal, about 10 seconds.With machine running, add ice water a few tablespoons at a time through thefeed tube, just until dough holds together.Do not process more than 30 seconds.
• Turn out dough onto a floured worksurface. Divide in half, and flatten toformdisks. Wrap each in plastic; refrigerate at least 1 hour or overnight.

PATE BRISEE

Steps:

• Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
• Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
• Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.

PATE BRISEE FOR SAVORY AND SWEET PIES

Steps:

• Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
• Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)

JOEY GALLAGHER'S APRICOT HAND PIES

Steps:

• Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Transfer rounds to prepared baking sheet; refrigerate until chilled, about 30 minutes.
• Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate. Remove chilled disks from refrigerator.
• Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round. Brush cold water around edges of dough; cover each with an unchilled round. Gently press edges together to seal. Refrigerate about 30 minutes.
• Preheat oven to 425 degrees. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar.
• Bake 15 minutes. Reduce oven heat to 350 degrees. Continue baking until golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

PERFECT PATE BRISEE

Steps:

• Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
• Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.