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Variations on Tart Dough, Pate Brisee

post #1 of 2
Thread Starter 

In researching tart dough in

 

  • Pierre Herme's book, the butter is creamed and then the other ingredients are added to it.
  • in The Cooking of Germany, the dry ingredients and eggs are mixed and then melted butter is added to the mixture

 

Hmmmmmmmm.  This says something to me and I don't know what other than the sequence in which ingredients are mixed.  It seems that in other recipes for pate brisee, the fat, reduced to the size of 'oatmeal', is combined with the dry ingredients and then the liquid is added.  Then a fraisage is applied.

 

One side is calling for creamed/liquified butter and the other calling for 'flakey' butter.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 2

Perhaps it's a cultural thing. Pate Brisee is butter, flour, sugar, salt and ice water. German's may add egg yolk, Italian's may not add egg,

Martha Stewart....blah, blah, blah.....

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