Tuesday, January 29, 2008
decoding french tart doughs
When you hear pâte this and pâte that, do you just tune out? Don’t! It is quite simple: pâte brisée (butter and flour) is used for quiches and pies, pâte sablée and pâte sucree (butter, flour and sugar, enriched with a whole egg or just yolk) for dessert tarts and pâte feuilletee (puff pastry, created from a zillion butter-enclosed layers) for anything you can think of, savory (appetizers) or sweet (tarte Tatins).
Yap, it’s not so complicated! I also like to throw in some herbs or other interesting ingredients in those “pates”.