Topic: Pate Brisee

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Posted at August 27, 2015, 3:09 pm:

Hello again
Have been making apple crumble tarts with a pate brisee... does anyone have any experience with this dough? Seems that it is coming out too hard and too difficult to cut with a simple fork. Should it be softer? I Have let it rest in the fridge after preparing it, pre-baked it in the oven, then brushed it with egg white and again baked for 5 min... maybe that is the problem... but the recipe says to brush it with the egg whites in order for it not to get soggy when the final ingredients are finally placed in the pie... Maybe I should not pre-bake it at all...???
Thanks for any advice!!
Domy

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

brisee is usually kind of hard, or cookie-like, than other pastry, but...

maybe that is the problem.

Brisee is flour, fat and water.

Yes, thanks.

Cold Butter, Cold Water Rub the butter into the flour by hand or pad...

How'd things work out?

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