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MY COOKBOOK
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27.8.15

PATE BRISEE TARTS


Pate brisee is the French version of pie pastry. I had to make two tarts because not everybody likes jam and walnuts. You know who you are! Two, because it is an easy solution when I don’t want to spend the day worshiping the Cake Goddess. I used the food processor. But the job could have been just as easy on the cutting board using a scraper. Keep in mind not to touch the dough because your hands warm it up and the tart could bake up heavy. I was rather busy and failed to take a photo of the sliced tarts, but it is not hard to imagine. I have to admit I lean towards the apricot jam with the walnuts. Good apricot jam with walnuts is a perfect combination. It is not “jam sweet”. It is just right. 

 In the Goldilocks Zone


Pate Brisee Tarts:

2-1/2 cups flour
1 Tbsp sugar
3/4 tsp salt
1 cup chilled unsalted butter, cut into 1/2 inch cubes
6 Tbsp ice water

  • Place the flour, salt, and sugar in the food processor.
  • Add cubed chilled butter and pulse until mixture resembles coarse meal.
  • With the machine running, add the ice water 1 Tbsp at a time until dough forms. Dough should not be crumbly. Do not over process.
  • Divide the dough into two equal discs and wrap in plastic.
  • Chill for 1 hour before using.
  • Preheat oven to 400F.
  • Cut parchment paper to fit two baking pans.
  • Roll one of the chilled dough disks on the parchment paper and transfer to the baking pan.
  • Poke the bottom with fork.
  • Spread with a thin layer of apricot jam and sprinkle the top with crushed walnuts.
  • Spread the second tart with Nutella and top it with shredded coconuts or with mini marshmallows.
  • Bake tarts for 20 minutes or until the edge begins to brown.
  • Let is cool down a bit.
  • May be cut and served warm.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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