This Brisée Pastry is great as a base for quiches and savory tarts.
- Stand Mixer
- 1 kg All Purpose Flour
- 500 gr Softened Butter
- 250 gr Water
- 20 gr Salt
- 30 gr Granulated Sugar
- Mix the flour in the mixer with the butter, salt, and sugar, until it takes the appearance of "wet sand."
- Add the cold water and knead just long enough to form the dough.
- Let the brisee pastry rest in the refrigerator for at least 2 hours.
Serving: 100g | Calories: 919kcal | Carbohydrates: 100g | Protein: 13g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 134mg | Sodium: 450mg | Potassium: 159mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1562IU | Calcium: 34mg | Iron: 6mg
Translated from Italian with Love