(Note: This dough should be used for savory tarts such as quiche custard tart.)
The following recipe makes 14.5 ounces
8 ounces all-purpose flour
4 ounces butter (cold cut into small cubes)
1/4 teaspoon salt
1/3 cup cold water
Combine flour and salt in a stand mixer bowl fitted with a paddle. Gently mix the flour and salt for a few seconds. Add the cubed butter, very slowly mix. Let the butter turn in to the flour for a couple of minutes. Add some of the water, let the dough take (absorb) the water. Add a little more water, mix, repeat until water is incorporated into the dough. Looking for the dough to be well-combined, while still seeing little flakes of butter.
Place dough on a floured surface. Don’t knead it, but using hands make sure the dough is well mixed. Shape into a round mound and chill until ready to use.
– Brisée may be refrigerated for three days or frozen for up to a month before using.
– When rolling out brisée, make sure the dough is well-chilled and use a minimal amount of flour on the surface.
– When rolling out the brisée, keep the dough moving and don’t handle the dough too much, i.e. roll, turn the dough clockwise (or counterclockwise) a bit, roll, turn, and so on. Roll dough out to about 1/8″ thickness.
– To carry the dough to the tart pan, roll it up on the pin, center it over the tart pan and then place it in the pan.
– Once in the pan, working around the pan, lift up the edge and gently push the dough against the wall of the pan. It is important to create a double wall when using brisée. Create a double wall by lifting up some of the excess dough hanging over the edge, folding it over a finger and pushing it up against inside, top edge of the dough already in the pan.
– If blind baking (baking an empty brisée shell before filling), bake at 350 degrees for 20-25 minutes for a small shell (3″) or 30-40 minutes for a large shell (6-8″).