Category Archives: Tart Crust  Making Savory Tart Crust (Pâte
Brisée)  This post is all about housekeeping. I’ve received
quite a few requests for a pâte brisée recipe lately. I’ve had
one on the site for quite a while now, but it’s been filed under
“quiche.” This dedicated post on the subject will make it easier
to reference.  Pâte brisée is one of the simplest of all crusts,
a “short” crust of the type that’s used mostly for savory tarts.
It differs from sweet tart crust (pâte sucrée) in that it has no
sugar in it. The recipe goes like this:  10 ounces (2 cups) all-
purpose flour 1 teaspoon kosher salt 8 ounces chilled butter cut
into pieces 2-4 tablespoons ice water   Add the rest of the
flour…   Pat the dough into a flat patty, wrap it in plastic
wrap and and put it in the fridge for an hour. You’ll notice
that this process differs from that of a standard pie crust in
that the dough is worked a lot more. This is intentional since a
flaky crust would tend to leak a when a runny filling like a
custard is pou