Un Petit Délice de France
France is known for its patisserie and café au lait. Today I will be showing you how to make this scrumptious dessert Tartelette au fruit. While it may take some steps to get there I can guarantee you that making the custard and pie crust from scratch is definitely worth tasting. Pâte brisée (The Base): Flour - 400g Butter- 200g Powdered Sugar- 35g Eggs- 1 Ice Co ld Water- 3tbs Salt- Just a Pinch Note: Pre-heat oven to 375 degrees F. First, add the flour and butter into the food processor. Pulse it 6 to 8 times so that the mixture is a crumbly texture. Add the salt and egg and pulse 3 to 4 times, again so that it looks like it is incorporated but not dough like. The purpose of keeping the dough almost crumb like is to ensure that the gluten in the flour does not become activated, because if it does the pâte brisée becomes hard to work with, shrinks and becomes tough to bite when baked. Next, allow the dough to rest and further delay the process of...