Pâte Brisée | Shortcrust Pastry

Are you a touchy feely person or do you prefer to keep your arm’s distance from people? I love cuddling my husband, hugging my nieces and I don’t mind touchy feely instances with people I know. One of my best memories is when Mark was about 5 and crawled into my lap for a hug and told me it was his best day ever. This same feeling came back when he hugged me in June the day before he moved overseas. Saying this, there is one person I know who I don’t like being hugged by. He is a customer and has always been touchy feely. I know he means nothing by it, but I cannot stand it when he touches me. I cannot put my finger on why this makes me squirm but it does. He behaves all touchy feely in front of his wife, or Dave, but still it makes me all awkward. When it comes to baking and cooking, I don’t mind getting touchy feely at all. I use touch a lot of the time to know when my pastry or bread is the right consistency but sadly I cannot lend you all my fingers to understand this. I recently made a Pâte Brisée which needed a lot of my touch to get just right. Here I share with you what I hope is a perfected recipe. I used the pastry to make my version of a custard tart using dulce de leche.

Pâte Brisée
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4 from 1 vote

Pâte Brisée

Recipe Category: Baking
All Rights Reserved: Adapted from Larousse Gastronomique page 968


  • 250 g flour sifted
  • a pinch of fine salt
  • 165 g fructose
  • 125 g butter cubed
  • 1 egg lightly beaten with 15mls chilled water


  • Place the flour, salt and fructose into a large bowl
  • Make a well in the centre and add the butter and the egg
  • Knead quickly and shape into a ball (you might need to add more water at this stage but do not exceed 15mls )
  • Do not worry about the butter still being visible
  • Wrap the pastry in foil and place into the fridge for an hour
  • Turn out onto a lightly floured surface and knead gently
  • Roll out (not too thin) and bake blind
Dulce De Leche

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