Pate Brisée 1
Pate Brisée is a classic French tart form, it requires a light hand and produces a crispy and layered dough. It’s my go to recipe for tarts of all kinds.
Enough dough for 1-23 or 24 centimeter tart pan or 1-12 inch tart pan. This will yield a bit extra that can be reused for cookies or couple of small tarts. This will also give you enough for 6-8 small tart shells.
This is a great recipe for all open face tarts and custards. Leave out the sugar and it works well for quiche and savory tarts. You can add a small hand full of finely chopped nuts as well.