Illustrated Guide to Pâte Brisée (tart and pie dough)

These instructions describe how to make tart dough with a stand-up mixer, which I find to be the easiest method. You could also use a food processor or a pastry blender.

For two 10 inch tarts (savory or sweet)

Ingredients:
2 1/2 sticks butter, chilled (refrigerator temperature)
3 cups unbleached all-purpose flour (13.5 oz)
1 tsp table salt (or 2 tsp Diamond Crystal kosher salt)
2 tsp sugar
1 cup ice water (you'll only need about half of it)
1 tsp distilled white vinegar

Special Equipment:
Stand-up mixer
Dough scraper

Step 1: Freeze the bowl and the flat beater of a stand-up mixer until cold, about 5 minutes.

Step 2: Cut the butter into 1/4 inch cubes. Place on a plate and freeze for 10 minutes (but no longer).

Step 3: Measure the flour. Precision is extremely important here. If you end up with too much flour (which is what happens if you scoop it with a measuring cup), your dough will be tough and hard to roll out. Measuring flour by weight is the only accurate way. So if you have a scale, use it to measure 13.5 oz of flour.


If you don’t have a scale, stir the flour with a spoon to fluff it, spoon it into a measuring cup, and level off excess with a knife. Do not scoop flour with a measuring cup as you will compress it.

Step 4: Attach the chilled bowl and the flat beater to your mixer. Add the flour, salt, and sugar. Mix on low speed until combined, about 30 seconds.

Step 5: Add the butter and toss with your hands to coat each butter cube with flour.

Cover the mixer with a towel to avoid flour splashes, and mix on low until the butter lumps are the size of peas and the mixture is the consistency of oatmeal. It’s better to under-process than over-process. Since the bowl is covered with a towel, stop the mixer every 20 seconds to see how it’s going (it is likely to take about 1 minute total). If chunks of butter get stuck, scrape down the bowl with a rubber spatula.

Here is what the mixture should look like when you are done.

Step 6: Add the vinegar to the ice water and mix well. Measure out 1/2 cup of this liquid (without ice-cubes).

With the mixer running on low, slowly drizzle in 1/2 cup of liquid into the dough. After all the water is in, give it another 5 seconds and turn off the mixer.

Pick up a chunk of dough and squeeze it in a fist. If the dough holds its shape, it’s done. If it still feels sandy and falls apart as soon as you let it go, turn the mixer back on, and drizzle in more water 1 Tbsp at a time. Test after each addition.

Step 7: Turn out the dough onto a clean counter and arrange it into a large rectangle (8 inch by 15 inch).

Starting on one short side of the rectangle and working your way to the other, smear each bit of dough with the heel of your hand in short quick strokes. The whole procedure should take about 30 seconds, so be quick or the butter will start to melt. This creates layers of butter and flour and will make your dough more flaky.

Gather up the dough with a pastry scraper.

Divide the dough into 2 piles.

Step 8: Force each pile into a thick disk.

It might not want to stay together, but you need to show it who is the boss. If it is too crumbly, kneed it shortly (just 4-5 folds and turns).

Sprinkle each disk with flour on both sides, wrap tightly in plastic and refrigerate at least for 2 hours and up to 2 days, or freeze for up to 2 months. Phew, you are done!

Rolling out the dough

Step 1: Remove the dough from the fridge 30 minutes before rolling it out. This will let the butter soften and make it easier to roll out.

Step 2: Roll the dough on a floured surface with a floured rolling pin to 1/8 inch thick. Start rolling in the center of the dough and roll away from you. Turn the dough 1/4 turn after each roll. Clean off your pin of dough scraps periodically.


If the dough cracks around the edges when you start to roll it, pick it up with floured hands, and squeeze the edges together to merge the cracks, then continue rolling.


If the dough starts to stick to the counter, slide the pastry scraper under it to unstick, move the dough to the side, and add more flour to the counter. It’s normal for the dough to crack around the edges. If you get a crack that is so large it will show once the dough is fitted into the pan and trimmed, you will need to patch it. Cut a piece of dough from an edge where you have extras, wet your finger and brush the edges of a crack, then glue your patch on top of the crack and press it down with your palm. Sprinkle with flour and roll over the patch with your rolling pin. Slide a pastry scraper under the patched part of the dough to release it from the counter.


Step 3: Flip the dough over the rolling pin and transfer to the tart pan.


Fit the dough into the sides of the pan without stretching it and press it into the grooves.

Roll the rolling pin over the top of the dough to trim the excess.


Step 4: Chill the dough in the fridge for 30 minutes while preheating the oven.

Pre-baking the tart shell

Step 1: Preheat the oven to 400F with a rack in the bottom third of the oven. If you have a pizza stone, place it on the rack.

Step 2: Line the tart shell with parchment paper or foil and dry beans (or some other weight) and bake in the bottom third of the oven for 18 minutes.

Step 3: Remove parchment paper with beans, lightly poke dough with a fork at 1/2 inch intervals to prevent it from puffing up, and return to the bottom third of the oven for 5 more minutes. Cool the beans and save them for your next tart. I think my beans are 6 years old by now :)


Ta-da -- you have a pre-baked tart shell that will withstand even the wettest filling. Now you can fill the tart shell and finish baking it according to your recipe.

Meyer Lemon Tartlets

Serves 6

pâte brisée for 1 large tart divided into 6 parts, rolled out and baked.
3/4 cup heavy cream
2 Tbsp lemon zest (preferably meyer lemons)
2/3 cup freshly squeezed lemon juice (preferably meyer lemons)
4 large eggs
3/4 cup sugar
1/2 tsp vanilla

1. Since the tart dough doesn't cook at all once the custard is added, cook it completely before proceeding to step 2. Follow instructions for rolling our and baking the dough, but add an extra 5-10 minutes to the baking time to make sure the dough is golden brown all over.
2. Set the oven to 325F.
   
3. Combine cream and zest in a small saucepan and warm up over low heat just until the mixture is hot. Don't let it boil. The easiest way to do this is in a pyrex measuring cup in the microwave. Take off heat and let stand 5 minutes. Strain out the zest and discard.
   
4. In a medium bowl, whisk together the eggs and the sugar. Slowly beat in the cream, lemon juice and vanilla.
   
5. Put the tartlet shells on a cookie sheet and set them in the middle of the oven. Pull out the oven rack, fill them with custard, and very carefully move the rack back in the oven. Cook just until all but the center of the custard is set, 30-40 minutes.
   
6. Cool on a rack for 1 hour. Do not eat right out of the oven -- the custard will be too runny. If you have a torch, you can sprinkle the top with sugar and torch it