Michel Roux’s Tart Pie Dough (Pâte à foncer)

This dough has a crisper texture compared to Pâte brisèe which is delicate and fragile. It can be kept in the fridge for one week and the freezer for three months, in an airtight container.Michel used it for Apple tart, Greengage tart, Sweet custard tart with poached prunes, Scrambled egg croustades with crab, Minted pea and mushroom tart.

Michel is a purist who believes in mixing dough by hand…so put away your mixers and food processors. I tried it by hand and I’m really liking it!


Whisk the flour sugar and salt, then heap it on the counter and make a well in the centre.

Put the butter and egg into the well. With your fingertips, mix and cream the butter and egg.

Now, little by little, draw the flour into the centre and work the dough with your fingertips to a grainy texture.

Sprinkle the cold water over the grainy mixture and mix until the dough begins to hold together.

Using the palm of your hand, push the dough away from you 4-5 times until it’s smooth.

Form the dough into a ball and wrap in a plastic wrap. Put in the fridge until ready to use. The dough I made weighed 459g (Ib)

Tart Pie dough (Pâte à foncer)

Ingredients

  • 250g (2 cups, 9oz) all purpose flour
  • 1 teaspoon (6g) superfine sugar
  • ½ teaspoon (3g) fine salt
  • 125g (1 stick + 1 tablespoon, 4.5oz, 8 tbsp), butter, diced and slightly softened
  • 1 medium (50g, 1.7oz), egg
  • 2½ tablespoons (40ml) ice cold water

Instructions

  1. Whisk or sift the flour sugar and salt, then heap it on the counter and make a well in the centre. Put the butter and egg, into the well. With your fingertips, mix and cream the ingredients in the well.
  2. Now, little by little, draw the flour into the centre and work the dough with your fingertips to a grainy texture.
  3. Sprinkle the cold water over the dough and mix until the dough begins to hold together.
  4. Using the palm of your hand, push the dough away from you 4-5 times until it’s smooth. Roll the dough into a ball and wrap in a plastic wrap. Put in the fridge until ready to use.The dough I made weighed 459g (Ib)

Egg Sizes Minimum weight per egg

Jumbo            70 g (2.5oz)
Extra Large   63 g (2.2oz)
Large             56 g (2 oz)
Medium        49 g (1.7oz)

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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