Michel Rouxs Pate Brisee Recipes

MICHEL ROUX'S PATE BRISEE

Michel Roux's Pate Brisee image

This recipe for pate brisee, courtesy of chef Michel Roux, is used to make his Cherry Tomato Tart.

Provided by Martha Stewart

Yield Makes 1 pound

Number Of Ingredients 6

Ingredients

1 3/4 cups all-purpose flour
2/3 cup unsalted butter, cut into small pieces and softened
1 teaspoon salt
Pinch of superfine sugar
1 large egg
1 tablespoon cold milk

Steps:

Mound flour on your work surface and make a well in the center. Place butter, salt, sugar, and egg in center of well and mix together using your fingers. Slowly incorporate flour into butter mixture, using your fingers, until a slightly sandy dough forms.
Using your fingers, slowly incorporate milk until dough begins to come together.
Using the palm of your hand, knead dough until smooth, 4 to 5 times. Roll dough into a ball, wrap with plastic wrap and refrigerate until ready to use.

PATE SUCREE

Pate Sucree image

Use this pate sucree recipe to make our Caramelized Lemon Tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells

Number Of Ingredients 6

Ingredients

2 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1/4 cup water

Steps:

Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.
With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.

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