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Pate Brisee

Pate Brisee
Jean-Georges Vongerichten

Prep 15 mins
Cook 1 hr 45 mins
Total 2 hrs
16 servings
110 kcal


  • 1 3/4 cups all-purpose flour plus more for the work surface
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter preferably cultured, cut into pieces and chilled
  • 2 tablespoons plus 1 teaspoon vegetable shortening chilled
  • About 2 tablespoons cold water
  • 1 large egg


  • Mix the flour, salt, butter, and shortening on low speed in a mixer fitted with the paddle attachment, until crumbly. With the machine running, add 2 tablespoons cold water and the egg. Beat just until the dough comes together in large clumps.

  • Divide the dough in half and press each portion into a 1-inch-thick round disk. Wrap each portion tightly in plastic and refrigerate until firm, at least 1 hour. (You can refrigerate the tart dough for up to 3 days; let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight before rolling.)

  • On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round. Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides. Trim the edges against the side if necessary.

  • Line the dough with foil, then fill with dried beans or pie weights. Freeze overnight or until very hard.
  • To blind bake the tart shell, preheat the oven to 375°F (190°C).

  • Bake the frozen crust until the edges are set, about 20 minutes. Remove the foil and beans. Poke holes evenly over the bottom of the crust with a fork, then return to the oven. Bake until the bottom is set and the crust is blonde, about 8 minutes. Let cool in the pan on a rack.