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.

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