Pâte Brisée - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

This versatile dough can be used for sweet or savoury treats.
2 (500
CUPS ML
-
ALL PURPOSE FLOUR
1 (5
TEASPOON
16
TABLESPOONS
(250 ); 2
G STICKS
,
BUTTER COLD AND CUT INTO
½- (1.25
INCH
¼ (50 )
CUP ML ICE WATER
15 BASICS
PÂTE BRISÉE
Makes two single crust 9-inch (23 cm) tarts/pies
(24 servings), or one double-crust pie, (12 servings)
) ,
UNBLEACHED
Insert the large metal chopping blade into the large
)
work bowl of the Cuisinart
ML TABLE SALT
(½
fl our and salt and process for 10 seconds to sift. Evenly
POUND
)
UNSALTED
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon (15 ml) at a
)
CM CUBES
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 fl at 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)
sat. fat 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)
sat. fat 0g
Approximate preparation time: 5 minutes
|
carb. 8g
| |
chol. 0mg sod. 98mg
|
carb. 10g
| |
chol. 0mg sod. 98mg
®
Food Processor. Add the
| | |
pro. 1g fat 0g
| |
calc. 2mg fi ber 0g
| |
pro. 1g fat 0g
| |
calc. 2mg fi ber 0g
|