Cuisinart FP-12NC Series, Instruction And Recipe Booklet, Page: 17 / 33

32
BASICS
33
BASICS
PâTE BRISÉE
makes two single crust 9-inch (23 cm) tarts/pies
(24 servings), or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
® Food Processor. Add the flour and
salt and process for 10 seconds to sift. Evenly add the
butter and pulse until the mixture resembles coarse
crumbs. Pour in water 1 tablespoon (15 ml) at a time, and
pulse until mixture
just forms a dough – you may not need
all of the water. Divide dough equally into two pieces and
form each into a flat disc; wrap in plastic and refrigerate
until ready to use. This pastry also freezes well for up to 6
months as long as it is well wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
|
carb. 8g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons (25 ml) of granulated
sugar to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
|
carb. 10g
|
pro. 1g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 98mg
|
calc. 2mg
|
fiber 0g
2 cuPs (500 ml)
unbleached,
all-PurPose flour
1 TeasPoon (5 ml)
Table salT
16 TablesPoons [½ Pound
(250 G); 2 sTIcks]
unsalTed buTTer, cold
and cuT InTo ½-Inch
(1.25 cm) cubes
¼ cuP (50 ml) Ice waTer
This versatile dough can be used for sweet or savoury treats .
2 cuPs (500 ml) un-
bleached,
all-PurPose flour
2 TablesPoons (30 ml)
GranulaTed suGar
½ TeasPoon (2 ml)
Table salT
12 TablesPoons (¾ cuP
(175 ml) ) unsalTed buT-
Ter, room TemPeraTure
2 larGe eGG yolks
1 TablesPoon (15 ml) Ice
waTer
¼ TeasPoon (1 ml) lemon
zesT (oPTIonal)
½ TeasPoon (2 ml) Pure
vanIlla exTracT
makes two 9-inch (23 cm) single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
® Food Processor. Add the flour,
sugar and salt and process for 10 seconds to sift. Add the
butter and process until combined. With the machine
running, add the yolks, one at a time, and process until
incorporated. Add the water, zest (if using) and vanilla;
pulse 3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use.
To make this an almond sucrée, substitute 1 cup (250 ml)
of the all-purpose flour for toasted almonds. Finely grind
the almonds, and then add the remaining dry ingredients
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 2mg
|
fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 5mg
|
fiber 0g
Have leftover dough? Use this “sweet” dough for simple cookies .
Just roll and cut into your favourite shapes .
PâTE SUCRÉE