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Pastry

Old Fashioned Golden Raisin Biscuit Cookies

By Denise Pare-Watson

I enjoy re-engineering vintage recipes.  I recently came across a recipe for an Old Fashioned Biscuit Cookie that I remember enjoying in my childhood.  We rarely had store bought baked goods in our large household, so the taste of these cookies is still entrenched in my memory. They were so different from the home baked Hermit cookies that my Mom typically made.  Cookies that look like a cracker with a chewy texture and crunchy sugar topping were very appealing back then and are still today.  Old Fashioned Golden Raisin Biscuit Cookies were originally known as Garibaldi Biscuits and were named after an Italian general named Giuseppe Garibaldi.  The biscuit company Peek Freans first manufactured the cookie in 1861.  They have been a popular snack for over 150 years in Britain, as well as Australia and New Zealand where they are known by different names such as “Fruitli” and “Full O’Fruit.”

Gluten Free Golden Raisin Biscuit Cookies | urbnspice.com
Old Fashioned Golden Raisin Biscuit Cookie

Originally, currants were used in Garibaldi Biscuit Cookies. In this Old Fashioned Golden Raisin Biscuit Cookies recipe, I have substituted Golden Raisins for the currants.  The cookie dough is rolled into a thin layer and folded over a layer of golden raisins and firmly pressed flat with a rolling pin to create a thin sheet of fruit-studded dough.  While currants were traditional in this distinctive cookie, I like the look of the golden raisins peeking through the dough and in the baked cookie.  Golden raisins are also known as sultanas and are made from green seedless grapes that are dried.  Golden raisins are the juiciest and lightest in colour of all raisins.  Raisins (dark raisins, sultanas and currants) are highly nutritious, high in fibre, potassium and antioxidants.  Due to their concentrated nature, they are also high in sugar and calories so it is advisable to eat them in moderate amounts.

“Everything in moderation, including moderation.”
Julia Child

I remember reading about a study that showed eating raisins may lower blood pressure, improve control of blood sugar and also increase the feelings of satiety.  On a more romantic note, I remember reading the following quote from a dietician’s manual that has stuck with me for many years:

“Eat a handful of raisins, and you can kiss your husband for an hour! ” Anonymous

Golden Raisin Biscuit Cookies | urbnspice.com
Old Fashioned Golden Raisin Biscuit Cookie

I find it quite amusing that this style of cookie is today often referred to as ‘Boomer Cookies’.  My husband refers to them as “Old Fart Favourites” – he is a boomer (#oldfart).  You will want to try this old-fashioned recipe, which has been modernized to accommodate gluten-free/dairy-free options as well as maintaining the traditional recipe.  Both versions are scrumptious.

…

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Filed Under: Cookies, Dairy Free Recipes, Desserts and Sweets, Gluten Free Recipes, My Recipes, Nut Free Recipes, Pastry, School Lunch or After School Snacks, Vintage Recipes, Vintage Recipes Tagged With: Baking Techniques, Cookies, Dairy Free Recipes, Gluten Free Recipes, Vintage Recipes

Gluten Free Pate Brisee

By Denise Pare-Watson

As a pastry chef, Pâte Brisée became one my favourite go-to pastry recipe because of its buttery, flaky texture.  I use this pastry to make all types of pies and tarts. This pastry adapts well to gluten-free, hence my sharing of this Gluten-Free Pate Brisee. You can prepare this pastry using an electric mixer, or by hand using a pastry cutter.  One of the benefits of making this pastry is that you can use it right away – not the usual case for typical pastry doughs because most need to be refrigerated before you can use them. You will find that the results are excellent as the pastry holds up and browns well in the oven, which is commonly an issue with many gluten-free pastries.

Gluten Free Pate Brisee tarts | urbnspice.com

Gluten Free Pate Brisee Mini Pickle Pie

 

Refer to my links for creative ways to use this gluten-free pâte brisée such as Pickle Pies or Australian Meat Pies, or even the Ultimate Maple Butter Tarts. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for my gluten-free baking….

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Gluten Free Recipes, My Recipes, Pastry Tagged With: Baking, Baking Tips, Gluten Free, Gluten Free Recipes, Gluten Free Techniques, Pastry

Pickle Pie, Please!

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

What can I do when my adorable three-year-old grandson asks me to make him a Pickle Pie? His Momma was not sure where he came up with the idea for Pickle Pie. Apparently, he babbled about pickle pie for a whole day before she sent me this endearing video. To be honest, as a chef, I was very intrigued and as a grandmother, I would do anything for the little guy. I am always up for a challenge, so I set to work on figuring out how to fulfill his plea for pickle pie.

Presenting: The Pickle Pie Video Request

When I started my pickle pie quest, I wanted to develop a recipe with little children in mind. No fancy ingredients, just good tasting food that would appeal to all ages. Potato, cheese, pickles and pastry evolved into the key ingredients and when combined together, an irresistible flavourful potato filling was the end result. The flaky pastry just added to its overall appeal.

Pickle Pie | urbnspice.com

I made two versions of this recipe – one was miniature pies and the second version was small turnovers that are the perfect size for a little guy to hold. Look under the “What Else Can I Do With This Recipe?” section to see the variation – miniature Pickle Pie turnovers.

I had fun with this unique request and I am delighted with the results. My taste-testers (my other daughter and her little ones) gave me a thumbs-up and an “Omgawd – we all adored the pickle pies!”  If you try making these pickle pies – tell me what you think. I enjoy hearing from all my readers….

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, Dietary Restrictions, Experiments, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Pastry, Potatoes and Rice, School Lunch or After School Snacks Tagged With: Appetizers, Fun Food for Kids, Gluten Free Recipes, Pickles, Pies and Tarts, Potatoes, Small Plates

Blenditarian Meat Turnovers in a Shortcrust Pastry

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Meat pies and turnovers are almost a religion in some parts of the world – the Australian Meat Pie is a very delicious example. My Blenditarian Meat Turnovers in Shortcrust Pastry is a meat-filled pastry, which is similar to the Australian Meat Pies. This recipe for meat turnover has been given a Blenditarian makeover with the addition of minced mushrooms and vegetables.Blenditarian Logo | urbnspice.com

My favourite choice for the pastry is shortcrust dough because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, lean pastry is most suitable. In this post, I will guide you through how to make a Blenditarian Meat Blend and a shortcrust pastry, which includes a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.

Jump to Meat Turnover Recipe

Jump to Shortcrust Pastry Recipe

Blenditarian Turnovers | urbnspice.com…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, Blenditarian Challenge, Blenditarian Recipes, My Recipes, Pastry Tagged With: Appetizers, Baking, Family Recipes, Gluten Free Recipes, Small Plates, Tips and Techniques

Shortcrust Pastry

By Denise Pare-Watson

One of my favourite doughs for meat pies, tarts, hand pies or meat turnovers is a Shortcrust Pastry because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, leaner pastry is most suitable. In this post, I will guide you through how to make a shortcrust pastry.  I also include a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.

Skip to Recipe

Blenditarian Turnovers | urbnspice.com

…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Gluten Free Recipes, My Recipes, Pastry Tagged With: Baking, Baking Tips, Doughs, Gluten Free, Pastry

Caramelized Prune Plum Frangipane Galette

By Denise Pare-Watson

Prune Plums are tasty blue and purple plums with a green flesh.  These flavourful plums are in season right now in the Okanagan and there are so many ways to use them.  In this post, I am sharing a Caramelized Prune Plum Frangipane Galette recipe that has a unique caramelized plum filling that you will enjoy trying.  Roasting the plums transforms the flesh into a pretty rose colour and a distinct fragrant flavour.  I have developed this recipe to include almonds, caramel and vanilla bean extract, all of which pair extremely well with plums.Prune Plums | urbnspice.com

Plums are also noted for their health benefits:  they are low calorie and contain over 15 vitamins and minerals, in addition to dietary fibre and antioxidants, which are helpful in reducing inflammation and controlling blood sugar. Examples of sweet dishes plums can be used in are a plum paste (delicious with cheese) or as a filling in pastry; in a confiture, tart or cake or plum kuchen, to name a few.  Examples of savoury dishes are perogies with plum filling, pork tenderloin with plum sauce, and plum chutney.

Caramelized Prune Plum Frangipane Galette | urbnspice.com

Caramelized Prune Plum Frangipane Galette

Galettes are a great way to start experimenting with pastry because they do not require the precise care that is taken with a tart or pie shell.  They are free-form pies, rustic in nature and delicious. Give it a try!

Caramelized Prune Plum Frangipane Galette | urbnspice.com

Caramelized Prune Plum Frangipane Galette

…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Desserts and Sweets, My Recipes, Pastry, Pies and Tarts Tagged With: Baking, Baking Techniques, Frangipane, Pies and Tarts, Plums, Sweets

Chocolate Short Dough

By Denise Pare-Watson

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Skip to Recipe

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough

Chocolate Short Dough

Yield:  Crust for 1 – 9″ pie shell    

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

CHEF TALK: This is a crust that can be rolled out with a rolling pin or pressed into the tart shell.  It can easily be adapted to gluten-free crust by substituting a gluten-free flour blend.  For a dairy-free tart, substitute the butter for coconut butter.

INGREDIENTS                

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

METHOD: 

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Here is a visual step-by-step in photographs How to prepare a Chocolate Shortcrust:

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough is chilled and then cut into small rounds as shown for tarts or larger pieces to press into a tart pan

Preparing the pan and coating with cocoa powder | urbnspice.com

Prepare the tart pan by brushing with butter and dusting edges well with cocoa powder

Preparing the tart pan with a parchment circle | urbnspice.com

Add a circle of parchment paper into the bottom of the prepared tart pan

Pressed In Chocolate Shortdough Crust | urbnspice.com

The Chocolate Shortdough Crust is pressed into the bottom of the prepared tart pan

Pre-baking chocolate crust | urbnspice.com

Pre-bake the chocolate shortdough crust and cool slightly

Decadent Dark Chocolate Tart | urbnspice.com

The Shortdough crust is filled, baked and chilled before cutting

Chocolate Short Dough | urbnspice.com

2 votes

Print

Chocolate Short Dough

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 9" crust

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

Instructions

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Notes

For further details, including step-by-step photographs, please refer to my original post.

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

LEARNING TIPS:  

  • Blind Baking
  • Creaming
  • Docking

Chocolate Short Dough in a warm chocolate tart plated dessert | urbnspice.com

Chocolate Short Dough is used to line a warm chocolate tart

More Like This from Urb’n’Spice:

Learn How to Make a Chocolate Short Dough Tart

Chocolate Chip Banana Bread with Crunchy Topping

Milk Chocolate Torte with Almond Praline Crust

If you try my recipe for Chocolate Short Dough, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My Recipes, Pastry Tagged With: Chocolate, Doughs, Short Dough, Tarts

How to Make Pâte Sucrée Pastry

By Denise Pare-Watson

Pâte Sucrée is a tender dough enriched with egg yolk. It is excellent for recipes such as Sour (Tart) Cherry Pie or The Ultimate Canadian Maple Butter Tarts.  The dough can be quickly made in a food processor or it can be easily made by hand. It can be used after one-hour of chilling or refrigerated for up to three days. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use within one month. Pâte Brisée is another great option for pies and tarts. You can find the recipe for Pâte Brisée here.

Skip to My Recipe

Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

HOW TO MAKE PÂTE SUCRÉE PASTRY

YIELD: 20 – 3-inch tarts or 30 – 36 mini tarts

CHEF TIP: In order to extend the shelf life of the dough, I use a vacuum sealer to store and freeze the dough. Using this system eliminates air pockets and the possibility of freezer burn. This process will extend the life of the dough – use it within six months.  

NOTE: I often make a combination of different tart sizes to have available for different events. The following recipe for the pâte sucrée dough will make 8 – 3-inch tarts as well as 24 mini (2 inches) tartlets for bite-size treats.

INGREDIENTS:

  • 2 ½ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 cup unsalted butter, cold, cut into small pieces
  • 2 large egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ cup ice water, as necessary 

METHOD:

  1. In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
  2. Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
  3. In a smaller bowl, combine the egg yolks and vanilla bean paste.
  4. With the food processor running, pour the egg yolk mixture in through the feed tube.
  5. Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
  6. Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
  7. Refrigerate the dough for one hour before use.

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

Here is a visual step-by-step procedure “How to Make Pâte Sucrée Pastry”:

Pate Sucree ingredients | urbnspice.com

Pate Sucree ingredients

Pate Sucree dough | urbnspice.com

Pate Sucree dough

Pate Sucree Dough wrapped | urbnspice.com

Pate Sucree Dough wrapped and ready for chilling

Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

Pate Sucree used for Sour (Tart) Cherry Pie | urbnspice.com

Pate Sucree used for Sour (Tart) Cherry Pie

Pate Sucree can be used for pies | urbnspice.com
Print

How to Make PÂTE SUCRÉE Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 20 tarts

Pâte Sucrée is a tender dough enriched with egg yolk. The dough can be quickly made in a food processor or it can be easily made by hand. It is perfect for Sour (Tart) Cherry Pie or Ultimate Canadian Maple Butter Tarts.

Ingredients

  • 2 ½ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 cup unsalted butter, cold, cut into small pieces
  • 2 large egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ cup ice water, as necessary 

Instructions

  1. In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
  2. Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
  3. In a smaller bowl, combine the egg yolks and vanilla bean paste.
  4. With the food processor running, pour the egg yolk mixture in through the feed tube.
  5. Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
  6. Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
  7. Refrigerate the dough for one hour before use.

Notes

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

For more details and step-by-step photographs, please refer to the original post:  https://urbnspice.com/my-recipes/make-pate-sucree-pastry/

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Butter
  • Oven Temperature Accuracy
  • Vanilla Extract
    __________

You Might Also Enjoy:

Learn How to Make Pate Brisee

My Mom’s French Canadian Tourtiere

The Ultimate Canadian Maple Butter Tarts

If you try my technique for How to Make Pâte Sucrée Pastry, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

 

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My Recipes, Pastry, Pies and Tarts Tagged With: Pastry, Pies

PÂTE BRISÉE – Classic French Pie and Tart Pastry

By Denise Pare-Watson

Learn How to Make PÂTE BRISÉE: a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

Skip to Recipe

Maple Butter Pecan Tarts | urbnspice.com

How to Make PÂTE BRISÉE

YIELD: 2 – 9” Pie crusts, or two 9.5 to 10” tart shells, Or one 9” covered pie crust)

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small pieces
  • ¼ cup vegetable shortening, chilled and cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water

METHOD:

  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Aussie Hand Pies | urbnspice.com

Pate Brisee dough is a perfect pastry choice to make Australian Meat Pies

Here is a visual step-by-step procedure How To Make Pâte Brisée:

Pate Brisee Ingredients | urbnspice.com

Pate Brisee Ingredients

Cutting butter into the flour | urbnspice.com

Cutting the chunks of butter and lard into the flour until there are pea-sized pieces

Pate Brisee Dough | urbnspice.com

The ice water is added to the Pate Brisee Dough

Pate Brisee Dough Wrapped | urbnspice.com

Pate Brisee Dough Wrapped and ready for the refrigerator for at least one hour

Baked Tourtiere | urbnspice.com

Pate Brisee Pastry showing its characteristic flaky texture

Traditional Tourtiere | urbnspice.com
Print

PÂTE BRISÉE – Classic French Pie and Tart Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 two crust pie

PÂTE BRISÉE is a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small pieces
  • ¼ cup vegetable shortening, chilled and cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water

Instructions

  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Notes

For further details and step-by-step instructions, please refer to the original post:  https://urbnspice.com/my-recipes/pate-brisee-classic-french-pie-and-tart-pastry/

 

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Here are some Urb’n’Spice recipes using pâte brisée:

My Mom’s French Canadian Tourtière

Australian Meat Pies (Aussie Pies)

The Ultimate Canadian Maple Butter Tarts

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Filed Under: My Recipes, Pastry, Pies and Tarts

How to Make a Sour (Tart) Cherry Pie

By Denise Pare-Watson

It is a beautiful thing to enjoy a slice of sour (tart) cherry pie. I live in the Okanagan, where I am fortunate to be able to find sour cherries at the local farmer’s markets. Sour cherries are not as easily available as the more popular sweet dark cherries. I buy as many sour cherries as I can while they are in season and freeze them in 1 ½ lb. bags. These packages are used in breakfast Danish, Black Forest Cake and Sour (Tart) Cherry Pie throughout the year.

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Sour (Tart) Cherry Pie | urbnspice.com

Sour (Tart) Cherry Pie

Professional bakers prefer sour (tart) cherries for pies, Danish, pastries, cakes or jams because sour cherries have a characteristic tartness and bright red colour.  They maintain their cherry flavour during baking or jam making processes.

Sweet cherries are more commonly available and are eaten fresh or they can be used in the making of cherry clafouti (a French baked custard dessert), cherry vanilla ice cream, or used in an unbaked summer fruit tart.   Sweet cherries do not hold up well to high heat cooking, and lose their colour and texture and quickly become mushy. It is important to understand the difference because the sugar requirements for each type of cherry are significantly different. Make sure the recipe you are using indicates whether you are to use sour (tart) or sweet cherries, otherwise the texture and sugar balance will not meet your expectations.Sour (Tart) Cherry Pie | urbnspice.com…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Desserts and Sweets, My Recipes, Pastry, Pies and Tarts Tagged With: Cherries, Pies, Tarts

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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