Pate Brisee
French Pastry Dough—for Chocolate Tart & Apple Tart
Prep oven per Mugnaini Roasting Oven Protocol.
Yield: Two 8 to 9 inch tart shells, one for Apple Tart & one for Chocolate Tart
- 1 3/4 cups (8 ounces) all-purpose flour. Measure by scooping dry-measure cups into flour & sweeping off excess.
- 1 tsp salt
- 1 1/4 sticks (5 ounces) chilled butter, cut into 1/4 inch pieces
- 2 Tb (1 ounce) chilled shortening (cut into small pieces)
- 1/2 cup ice water
Place flour and salt in bowl of food processor. Pulse to mix. Add cut chilled butter and shortening to flour. Pulse a few times until mixture resembles coarse cornmeal. Pour in ice water and mix for just a few seconds or until the dough masses together.
Scrape out of processor onto a work surface and gather the dough into a ball and press into a thick disc about 4” to 5” in diameter. Flour lightly, wrap in plastic wrap or plastic bag and refrigerate for at least 2 hours or overnight.