Recipe: Pâte Brisée (Short Pastry)

Makes enough dough for a 10-inch tart or quiche, or six 5-inch tartlets

1 1/3 cups all-purpose flour

½ teaspoon fine sea salt

8 tablespoons (1 stick) chilled unsalted butter, diced

1 large egg, lightly beaten

Ice-cold water

1. If working with a food processor: Combine the flour, salt and butter in processor. Process at low speed for about 10 seconds, until the mixture resembles coarse meal. Add egg and mix again for a few seconds, until the dough comes together into a ball. If the dough is still a little dry, add a little ice-cold water, 1 teaspoon at a time, and process again in short pulses until the dough comes together. Turn out on a lightly floured work surface and gather into a ball without kneading. Proceed to step 3.

2. If working by hand: Sift the flour into a medium mixing bowl. Add salt and diced butter, and rub mixture with the tips of your fingers or a wire pastry blender until the mixture resembles coarse meal. Beat egg lightly in a small bowl. Form a well in the center of the flour mixture, add egg and blend it in gently with a fork. When most of the egg is incorporated, knead gently until the dough comes together. Avoid overworking the dough or it will be tough.

3. Shape dough into a slightly flattened ball. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day. Let stand at room temperature before using, just long enough that the dough can be rolled out without cracking. This usually takes about 10 minutes, but it will vary depending on the heat and humidity. The dough can also be frozen up to a month.

From "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" by Clotilde Dusoulier