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P’te BrisËe
2 teaspoons sugar
1 teaspoon salt
1 3/4 sticks unsalted butter,
very cold and cut into small pieces
1 egg
1 tablespoon milk
2 cups flour
Using an electric mixer, briefly blend sugar, salt, and butter in bowl. Add eggs and milk, beating only a few seconds before adding
flour all at once. Mix only until dough adheres to beater -- small pieces of butter can remain. Remove dough, and form into
oblong. Dust with flour, wrap in plastic, and place in refrigerator or freezer for several hours.
Makes 1 to 2 Nine-Inch Tart Shells
Note: Defrost frozen p’te brisËe overnight in refrigerator before baking.
Tart
1/2 pound unsalted butter
1/4 cup sugar
4 ounces marzipan
4 eggs, at room temperature
1/4 cup flour
1 recipe p’te brisËe
3 poached pears, drained and halved
Preheat oven to 375 degrees. Cream butter, sugar, and marzipan. Alternately add eggs and flour, until they are completely
incorporated. Set aside.
Roll out chilled pate brisËe, and fit into 1 nine-inch false- bottom tart pan. Spread frangipane evenly over unbaked shell. Arrange
pear halves in decorative pattern on top. Bake for 25 to 35 minutes, or until tart is slightly browned and crust is done. Serve at
room temperature.
Serves 12.
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Byron Franklin's Formal Christmas Coffee
Based on the Jause, or Austrian afternoon tea, this romantic party artfully mixes Viennese recipes and seasonal Texas foods. (Click here for more recipes from Byron Franklin's Formal Christmas Coffee.)
Meat & Dairy
butter
eggs
milk
Produce
3 pears
Grocery
sugar
salt
flour
marzipan
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