Easy Brown Butter Pastry Dough
My mom has used this recipe for years. It has been her go-to for quiches and tarts of all kinds. I love it because it doesn’t require the use of cold butter or the rolling pin to open it. The simple pliable dough is pressed into my tart pan and shaped to fit into the flutes beautifully. I like easy dough so this is my go to for both sweet and savory tarts.
Easy Brown Butter Pastry Dough
This recipe makes enough dough for an 11 inch tart pan. To use this dough for savory tarts, increase the salt to ½ teaspoon and eliminate the sugar and vanilla. Butter doesn’t have to be at room temperature, but we encourage the use of high-fat unsalted butter to achieve the flakiest dough possible. See notes for more information.
by The Lore | April 2019
- Prep time: 10 minutes
- Cook time: 15 minutes
- Inactive time: 0 minutes
- Total time: 30 minutes
Servings: 1 tart shell
- 3 tablespoons sugar
- 5 tablespoons water
- 5 ounces butter, cut into 5 pieces *
- 1 tablespoon safflower oil *
- Pinch of salt (⅛ teaspoon)
- 1 teaspoon vanilla
- 8.5 ounces flour, sifted (240g, 1 well packed cup)
- Preheat the oven to 400 F.
- In a medium sized (see note) microwave safe bowl place the sugar and water. Mix well to combine. 1 minute.
- Add the butter, oil and salt. Mix and place in the microwave. Microwave for 3 minutes (High) and add more time in 30-60 minute increments, stirring briefly in between, up to 2 additional minutes. The mixture will bubble. The butter will brown and the sugar will dissolve.
- Take the mixture out of the microwave and add the vanilla. Mix to combine.
- Add the flour and using a spatula or spoon, mix the dough until it comes together. See note.
- Place the dough in the tart pan and press to shape it using a spoon or spatula for the bottom and your hands for the sides. If the dough is too hot to handle, give it a few minutes but don’t let it cool down completely.
- Using a fork, prick the dough throughout including up the sides.
- Bake for 15 minutes or until golden brown.
- Let it cool before filling.
- We use a 91% milk fat unsalted butter from Trickling Springs Creamery in PA. This butter is more superior to any imported butter (including most of the types imported from France). It has less water which results in a flakier crust (or pastry of any kind). It is sold at some supermarkets on the East Coast. You can find information regarding exact purchasing locations at Trickling Springs Creamery Locations (but make sure to call beforehand to find out if a particular store is carrying the unsalted butter)- This is not a sponsored post.
- The mixture bubbles as it boils in the microwave. Use a bigger bowl to avoid spills.
- If the dough is too sticky and is not coming together, add more flour, 1 tablespoon at a time, mixing well between each addition.
- Check on the dough while it is baking. If you see that it has formed bubbles in the crust, use a fork to make holes. It should go down.
- If using for tartlets, the shells will bake faster, 10-12 minutes.
- If doubling the dough, the browning process will take 3-5 minutes longer.
- Baking time will vary based on such factors as flour type, butter fat-perncentage, elevation, pan metal type, and actual oven temperature.
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