Pate Brisee (Flaky Sweet Pastry Dough)


  • 1 to 1 ¼ cups all-purpose flour (do not use unbleached)
  • 7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into pieces
  • 2 teaspoons sugar
  • teaspoon salt
  • 3 tablespoons ice water
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      627 calories; 40 grams fat; 25 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 106 milligrams cholesterol; 153 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Pastry for four six-inch or eight four-inch tartlettes, or one large tart


  1. Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

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