Update 1: Potato Tart
Let's Tart at the very beginning... a very good place to Tart
A good tart starts with a good dough.
For a savory tart, the most likely pick is a Pate Brisee. It's a simple butter and flour dough that yields a flakey, fork tender crust.
If you're making a lot of tarts, you'll be making a lot of Pate Brisee. So if you have the recipe committed to memory, you'll save yourself a lot of time.
The ingredients for Pate Brisee are simple enough: Water, butter and flour (although a dash of sugar and salt doesn't hurt the flavor profile any, so go ahead... add them!)
The easiest way to remember the measurements is by proportion.
Pate Brisee Recipe Proportions (by weight):
- 1 part ice cold water
- 2 parts cold butter, cubed
- 4 parts cake flour
Chef's note: The formal recipe will be posted later this week with the final product!
How does scaling a recipe work?
Don't waste time trying to locate the "parts" line on your measuring cups. They don't exist. Each "part" represents a unit of weight.
Looking at the above recipe, you'll notice it has a total of 7 "parts". There's 1 part water + 2 parts butter + 4 parts flour. If 1 "part" weighs 100 grams, then the total recipe will weight 700 grams.
7 "parts" x 100 grams = 700 grams.
For an 8"-9" tart, you need about 250 grams of dough. To determine how much each "part" should weigh, divide 250 grams by 7 "parts".
250 grams / 7 "parts" = 36 grams per "part" (to be precise, it's 35.71428...)
This means that for a single 8"-9" tart, you would need the following recipe of Pate Brisee.
Pate Brisee Recipe (Yield - 250 grams):
- Ice Cold Water - 36 grams
- Cold Butter - 72 grams
- Cake Flours - 144 grams
36 grams water + 72 grams butter + 144 grams flour = 250 grams (rounding slightly)
I'm not sure about you, but I would never remember these exact numbers. However, I can easily remember the ratios. And with the ratios committed to memory, I can easily scale the amount of dough I make for larger production!
More to come later this week!
Questions? Comments? Send me an email or leave a comment.
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