The pasta brisée is a traditional French base (really buttery!) used to prepare both sweet and savory recipes.
In Italy, the pasta brisée is sold at the supermarket as rolls to prepare savory cakes (I prefer it to the Puff pastry because it is much more compact), but it is really easy and quick to prepare it at home: if you prepare the pasta brisée by yourself, your creations will certaintly have a great success!
It can be used also to prepare little sweet pastries or pies: pasta brisée is commonly used to prepare the tarte tatin, the typical French apple pie. The tarte Tatin is an upside-down pastry  in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. Research shows that the tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 160 km south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.
Pasta brisée is a really versatile dough: you can use it to prepare anything you like!

Pasta brisée

Pasta brisée


200 g (2 cups) triple sifted flour (I use the 00)
100 g (1/2 cup) butter
70 ml (1/3 cup) cold water
1 pinch of salt (for savoury recipes only)


Put the flour together with the cold butter, cut in pieces.
Mix the ingredients and slowly add the cold water.
Create a ball, wrap it with cling wrap and allow it to rest in the fridge for 30 minutes.
After that time, roll the pasta brisée dough with a rolling pin and use it for your recipe.

Pasta brisée

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