Thursday, September 18, 2008

MAKING THE DOUGH

Why not start the week end with a classic French recipe: "La Pate Brisée".
It's a lot easier than you'd think,it's quite economical, it's always a hit and extremely versatile since you can pretty much "throw" anything on it, sweet or salty and it'll be delicious, I guarantee it.

Ingredients for 2 tarts:
2 1/2 cups of flour ( 400g)
a pinch of salt
2 tbsp. sugar
1 1/2 cups of butter ( 180g )
2 eggs ( beaten with a fork )
1/2 glass of cold H2O

Please note that I use my handy dandy Kitchen aid blender for the recipe but you can also do it all by hand.
1. In a big mixing bowl pour the flour, the salt, sugar and the diced butter.Turn on slow and blend as little as possible, it's not supposed to be well mixed.
2. Add the egg and H2O and blend.
3. Throw the dough on a floured surface, roll in a ball and wrap in plastic.Let it rest there for at least half an hour.
4. Butter and lightly flour 2 tart molds. Divide the dough in 2 and roll out them out one after the other. Put them in the mold and with the help of a fork mark the bottom of the tart. Refrigirate for at least half an hour and up to a day.Don't skip this step or the edges of your tart will collapse during the baking.
5. Add any types of "toppings" you'd like : peeled and cut apples with some melted butter and some sugar on top, tomatoes and cheese...insert in a 350F oven ( 200 to 220 Celsius) and bake for about 1 hour.
( don't forget to have the little one(s) participate, with the left-overs they can make their own tartelette)Bon Appetit les amis!

3 comments:

Belinda Venables said...

If you bring along one or maybe even two of these - you can come over and play with my AC goodies for sure! hehe

Belinda
xx

BUSIR said...

Quiches ,tartes a l'oignon Cornish pasties(avec porc,oignons,poitrine fumée)"coca"(chaussons avec de la ratatouille)pie...j'en ai l'eau à la bouche ....mais on enlève ses bagues !Y.S

mlledidi said...

Mmmmmh