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Pâte Brisée

This is an all-round great tart dough. It’s my adaptation of a dough I learned from Thomas Haas when he was the executive pastry chef at Daniel. The pastry’s not too sweet, so it’s versatile. You can use it for everything from berry tarts to quiche. Put the flour in the refrigerator for about 30 minutes before you start making this pastry. Chilled flour will make the flakiest dough.

Cooks' Note

I find that you get the best texture from this pastry when you use a food processor. But you could make it the old-fashioned way, cutting in the butter by hand with two knives.

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