Pâte Brisée

Cut the butter into ¼ inch pieces or smaller. To minimize using my hands I use a sharp knife and a plastic pastry scraper to hold the butter while I cut into matchsticks then into small cubes. Scrape the cubed butter onto a small sheet pan and place in the freezer for 15 minutes.

In the bowl of the stand mixer fitted with the paddle attachment, put 1 cup of flour and the teaspoon of salt. With the mixer on low speed add the chilled butter a little at a time. Increase speed to medium after all the butter has been added and mix until butter is completely incorporated. Add remaining flour and mix to combine. Add the water and mix at medium speed until the dough comes together around the paddle into a firm mass.

Remove the dough from mixer and divide into halves. Pat each half into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes, I find overnight in the refrigerator gives a very workable, smooth, and supple dough.

Roll dough out in around a ¼ inch thick. Place rolled dough into the tart pan and press the edges into the flutes of the pan. Using a paring knife, trim the dough to ¼ inch above the pan. Using your fingers to accentuate the shape of the edge of the dough, the extra ¼ inch should be pressed and sit nicely against the edge of the tart pan. Dock the base of the dough with the tines of a fork. Let the pastry rest for 30 minutes in the refrigerator.

Heat oven to 375º while pastry rests.

Place tart pan onto a sheet pan. Line pastry with a piece of parchment paper or aluminum foil and weight the pastry with pie weights or dried beans. Blind-bake for 25 minutes.

Remove from oven, cool, and remove weights.