How to Make Pâte Brisée
A new class has just started. I am to learn the methodology of teaching languages, read textbooks and write essays, turn in assignments worthy of a graduate student. What about my kitchen duties? My tarts and quiches? My unused pots and pans?
I have to figure out an easier way, learn to work intelligently, explore ancient paths of combining all of these tasks with success. I shall explore amulets and magic potions, seek blessings from saints, perform walking pilgrimages, whisper secret prayers in the middle of the night. I have to fit it all in my schedule, and simplify, simplify, simplify.
Easy Pâte Brisée Recipe
Makes one large tart or about 10 tartlets
2 cups all-purpose or whole wheat flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water
Combine the flour and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 1 hour before use.