Pate Brisée 2
Pate Brisée is a classic French tart dough but it is perfect for making any kind of pie. It requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts and pies of all kinds.
Enough dough for a double crust 23 or 24 centimeter tart or pie pan which is quite large. This will yield a bit extra that can be used for cookies or couple of small tarts.
This recipe will also give you enough for 2 large 24 centimeter open tarts.
This is a great recipe for all open face tarts, pies and custards (see Pate Brisée 1 for a single open tart). You can add a small hand full of finely chopped nuts as well as a flavoring.