Pate Brisee ( Sweet Shortcrust )

Do you have a shortcrust pastry which you always go back to. I used to. I always refer to the Basic bakings of Rachell Allen's. It is buttery and simple. It's different now. Sorry Rachel, no offense.

I will say though that I tried a new pate brisee (sweet shortcrust) recipe, and I won't be going back to the old one. Ever. The last one I used from Rachel Allen was good, almost perfect in taste and texture,  but this one, oh my god, this one turned out flaky, buttery, and almost like a dense puff pastry. My friends widened their eyes in just 1 bite, already awe-ing for 1 more.. It's that good!

Take that crust and fill it with fresh stone fruit and ground nuts, and you have a winner. This is my kind of dessert, lots of butter, not too sweet, and comes in a compact size.

Pate Brisee ( Bourke Street Bakery Cookbook )

400 grams (14 oz) unsalted butter, chilled, cut into 1/2 inch cubes
1 tablespoon white distilled vinegar
100 grams (3 1/2 oz) granulated sugar
2/3 cup water, chilled
665 grams (1 lb 7 1/2 oz) all purpose flour
1 teaspoon salt

Directions

Remove butter from fridge 20 minutes before mixing.

In a small bowl, combine sugar, water, and vinegar, stir to aid the dissolving of the sugar. Set aside in refrigerator for 10 minutes. Then, stir again to completely dissolve sugar.

In a food processor, pulse the flour and salt together a few times to combine. Add the butter, and pulse in one second bursts about 3-4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter in your flour mixture, this is where the flakiness comes from.

Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.



See - Visible chunks of butter

Cut ball of dough in 2 then in half and shape each half into a disc about 1/2 - 3/4 inch thick. Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of fridge about 30 minutes before you roll it out. Place dough between two sheets of parchment paper and roll out to a 1/8 inch flat disc. Always start in the center of the disc and roll outward, turning the disc 30 degrees after each roll to get an even thickness throughout.  You are now ready to cut dough into circles for the galettes. Place thin discs on a flat platter or pan, and chill for two hours to let the gluten relax.

You may keep left over dough for up to 2 weeks in the freezer. Just remember to place it down to the refrigerator 24 hours before you decide to use it again.

Next!!

Peach Walnut Galette.

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Strawberry Tart

Do you love strawberries?

I never did at first. i always thought that they are sour as I never got to eat the sweet ones before when I was young. But I was greatly influence by muy husband who likes anything strawberry. Strawberry cakes, strawberry milk and even cookies. I myself began to love strawberries.

And so I was at NTUC that day, our local supermarket and saw a pack of fresh strawberrys for only $3+. So I thought let's make a strawberry dessert. As I was a fan of tarts and pies, I made Strawberry Tarts. And I also had a leftover ripe mango to spare.

As I have already given the recipe for the pastry cream filling, here is just the sweet shortcrust pastry recipe for crust. Making the tart dough was so easy that I didn't feel the need to take pictures of the dough-making process.

Sweet Shortcrust Pastry - by Rachel Allen

This basic pastry is used in many popular recipes, it's also one of the easiest pastries to start with. the uncooked dough can be frozen or be kept in the fridge for a couple of days.

Ingredients

200 grams ( 7oz ) Plain flour , sifted

1 tablespoon of icing sugar

100 grams ( 31/2 oz ) chilled butter, cubed

1/2 or 1 medium egg, beaten

Directions

Place the flour, sugar and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.

 If making by hand ( which I did ), rub the butter into the flour until it resembles coarse bread crumbs then, using your hans, add just enough egg to bring it together.

Again with your hands, flatten ut the ball of dough untilit is about 2cm ( 3/4 inches ) thick.

Then wrap in cling film or place it in a plastic bag and leave it in the fridge for at least 30 minutes or , if you are pushed for time, in the freezer for 10-15mins.

Note:

Many people incling myself was nervous at first making my own pastry but it isn't as tricky as you might think. It is just about following the right steps. Always try to measure the ingredients accurately and go easy on the liquid. Kepp everything as cool as you can. be sure to chill the pastry before baking to stop it becoming sticky or shrinking too much during cooking. 

Egg was used instead of water as the water will evaporate while baking and tends to make the pastry dry.

This is not a bread so never knead the dough or apply too much pressure on it. Be gentle.

Preheat the oven to 180 degrees and bake for 10 mins, bring them out from the oven and brush the leftover eggs in and bake for another 5 -8 mins till golden.

Here are how my tarts pastries look like.

I place another layer to prevent it from bubbling for the first 10 mins of baking.

and the Voila!

makes about 20 tarts..

Right after that easy peasy.. Cut your strawberries in cubes and spoon the pastry cream in the cooled tart and furnish it with your fresh fruits.

Serve immediately or you may chill it for 1 day.. 

The end results.

Do I think fruity?

yes i do..

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