america's test kitchen pastry dough
i like to use the ATK dough for most of my sweet pastries but it has 2/3 cup of confectioners' sugar so after pre-baking it, it can only bake for maybe 35 mins. after that it will burn cuz of all the sugar. i want to make a tart that needs to bake 45 mins. it calls for short-crust pastry. i get confused by the doughs cuz they are called different things in different countries or even eras. a pate sucre'e only uses 2 tea of sugar. i think a pate brise'e uses more than that. they would both work w a sweet pastry but the ATK one probably won't. any idea what the ATK pastry is called? it calls for 1.25 cups AP, 113.6 g butter, 1 yolk, .5 tea vanilla, 1 T cream and 1 T ice water. it tastes like a shortbread cookie. the others wouldn't. the others don't have vanilla or cream
It typically has four ingredients: flour, fat (either in the form of butter, shortening, egg yolk or occasionally a combination of some/all of the above), salt, and water. Some recipes call for the addition of a small amount of sugar.
Here are two examples of the sugar-free version:
and two with a small amount of sugar:
In the USA, often pâte brisée is called short crust pastry dough with no reference to the French name so you can search via the English language phrase as well. Here's one example:
Confusingly some use the name pâte brisée for a short-crust pastry dough that has a small amount of sugar but as we have seen it isn't required.
All are specialists in baking, including pies. I've worked with recipes from RLB and Medrich and they're reliable, expert and tasty. Parks I know only by (good) reputation.
See their web presence and/or books.
Rose Levy Beranbaum.