Pâte brisée

Definition

A shortcrust pastry made with flour, butter, and salt (sometimes egg and sugar). The foundation of tarts and one of the three fundamental pastry doughs every baker must master.

Example Usage

Line the tart pan with pâte brisée before filling with savory custard.

Origin

French for 'broken dough,' referring to the crumbly texture

Fun Fact

The ratio is crucial: too much butter and it falls apart, too little and it's tough—there's no middle ground for mediocre pastry.

Source: Classical pastry technique

Related Terms

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