Flawn Crust

Ingredients

Equipment Needed

• •9-inch (23 cm) by 1-inch (2.5 cm) metal flan or tart ring
• •Small flat metal baking sheet
• •Rolling pin
• •Pastry pincers or small paring knife
• •Parchment paper
• •Pastry brush
• •Wire cooling rack

Instructions

1. 1

   Prepare the ring

   Heat the oven to 375°F (190°C conventional, 170°C fan) with a rack in the middle. Brush the inside of a 9-inch (23 cm) by 1-inch (2.5 cm) metal flan ring with half the softened butter, then set it on a small, flat metal baking sheet. Keep the remaining butter for the paper liner.

2. 2

   Roll the paste

   Let the chilled pâte brisée stand for about 5 minutes, just until it bends without splitting. On a surface dusted sparingly with flour, roll it into an even round ⅙ inch (4 mm) thick and about 11⅜ inches (29 cm) across, one-quarter wider than the ring. Turn the pastry often and roll from the center outward without bearing down on the edges. If the edge cracks, press it together and wait another minute; forcing pastry that is too cold only opens deeper splits.

3. 3

   Raise the crust

   Lift the pastry over the rolling pin and center it on the ring. Ease it down the sides, pressing it firmly into the lower angle without stretching it. Roll the pin across the top of the ring to cut away the overlap, reserving a small scrap for repairs. Press the pastry at the rim between your fingers so it rises about ⅜ inch (1 cm) above the metal in a regular crest. Pinch the crest at even intervals with pastry pincers or between thumb and forefinger. Prick the base and lower sides lightly with the point of a small knife, then chill the shaped shell for 20 minutes so the butter firms and the walls hold.

4. 4

   Paper and weight

   Crumple a sheet of parchment large enough to cover the base and sides, smooth it out, and brush the side that will touch the pastry lightly with the remaining butter. Fit it closely into the shell and fill with the dry lentils or split peas all the way to the crest, pressing them gently against the walls. Weights scattered only over the base cannot support the sides. Bake for 25 minutes, until the crest is firm and lightly golden.

   Make sure the parchment lies against the lower corners. A loose pocket there lets the pastry swell and rounds off the sharp angle that gives the crust its clean shape.
5. 5

   Unweight and brown

   Set the baking sheet on a stable surface. Scoop out the hot pulses, lift away the paper, and raise the ring straight upward. If the crust clings, trace carefully around the outside with the point of a knife rather than pulling. If a small crack opens, Ça se rattrape: brush it with beaten egg, press a paper-thin piece of the reserved pastry over it, and bake the patch closed. Return the bare shell to the oven for 6 to 8 minutes, until the base is evenly butter-gold and feels dry. If the base balloons, prick the bubble and press it down gently with the back of a spoon before continuing.

6. 6

   Dry or gild

   For a very dry shell, especially one destined for fruit, choose one of the book's two finishes. Lower the oven to 250°F (120°C) and dry the bare shell for 8 to 10 minutes, the home equivalent of the drying-box. Alternatively, gild the interior by brushing it with the thinnest possible layer of beaten egg, then return it to the 375°F (190°C) oven for 3 to 4 minutes, until the coating is set and faintly glossy. If egg gathers in the corners, blot it before baking; a thin film seals, while a puddle turns rubbery.

7. 7

   Cool before filling

   Transfer the crust carefully to a rack and cool it completely, about 30 minutes. Do not add fruit, cream, or custard while the pastry is warm, since trapped moisture undoes the drying you have just accomplished. Once cold, the shell should sound faintly hollow when tapped and stand without the ring. Fill it as your tart requires. À table!

Chef Tips

• •A plain metal flan ring gives the clean freestanding wall intended by the source. A loose-bottomed tart tin will work, but remove its outer ring after the weighted bake so the sides can color during the second bake.
• •Fill with weights right to the crest. The pulses support the walls as well as the base, which is why a token handful never does the job. Cool them completely and keep them in a marked jar for future pastry; after repeated baking, they are no longer for the cooking pot.
• •The entry permits short paste or another firm pastry. Pâte brisée is the honest home choice for a savory or lightly sweet filling; pâte sucrée may be used for dessert, but keep the same ⅙-inch (4 mm) thickness and watch its faster browning.
• •If a stored shell loses its crispness, return it to a 325°F (160°C) oven for 5 to 7 minutes and cool it again before filling. Never apologize for a softened crust. Dry it properly and carry on.

Advance Preparation

• •The pâte brisée can be mixed and rested up to 2 days ahead, tightly wrapped in the refrigerator. Let it soften only until pliable before rolling.
• •The shaped, unbaked shell can be covered and refrigerated overnight. It may also be frozen in its ring for up to 1 month and baked directly from frozen, adding about 5 minutes to the weighted bake.
• •The fully baked and cooled crust keeps for up to 2 days in an airtight container at room temperature. If the weather is humid, refresh it briefly in the oven and cool it before filling.

Frequently Asked Questions

Nutrition Information

1 serving (about 35g)