Croûtes et Croustades

Ingredients

Equipment Needed

• •Twelve 3-inch (7.5 cm) metal tartlet moulds, fluted or plain
• •4-inch (10 cm) fluted round cutter
• •Rolling pin
• •Rimmed baking sheet
• •Parchment paper
• •Pastry brush
• •Wire cooling rack

Instructions

1. 1

   Make the pâte brisée

   Combine the flour and salt, then rub in the cold butter with your fingertips until the mixture resembles coarse sand with a few small flakes of butter remaining. Toss in 3 tablespoons (45 ml / 45 g) of ice water and gather the crumbs together without kneading; add the remaining water a teaspoon at a time only if dry flour remains. If the paste turns greasy or sticky, stop and chill it for 10 minutes. If it refuses to hold when squeezed, add another teaspoon of water. Flatten into a disc, wrap, and refrigerate for 45 minutes.

2. 2

   Prepare the moulds

   Heat the oven to 350°F (180°C), or 325°F (165°C) with a fan. Brush twelve 3-inch (7.5 cm) metal tartlet moulds with a thin, complete film of softened butter, reaching into every groove, then arrange them on a rimmed baking sheet. Cut twelve parchment liners large enough to cover each base and rise above the sides.

3. 3

   Roll, stamp, and line

   Let the pâte brisée stand for 5 minutes if it is too firm to roll, then roll it evenly to one-fifth inch (5 mm) thick. Stamp out twelve rounds with a fluted cutter about 4 inches (10 cm) across, adjusting the cutter size if your moulds differ. Press each round against the base and sides without stretching it, because stretched pastry shrinks as it bakes. Pierce each base four or five times with the point of a small knife. If the lined shells have softened, chill them for 10 minutes before continuing.

4. 4

   Paper and weight fully

   Fit parchment into every shell and fill each one completely with dry lentils, split peas, or rice, pressing the weights gently into the edge where the base meets the wall. The weight is what stops the base from lifting; a token handful in the middle does nothing useful. If there are not enough weights to fill every mould to the rim, bake in batches rather than spreading them thin.

   Crumple and flatten the parchment before fitting it. The softened paper settles into small fluted moulds without dragging the pastry out of shape.
5. 5

   Bake at moderate heat

   Bake the weighted shells for 18 to 22 minutes, rotating the tray once if the oven browns unevenly. They are ready for the next stage when the rims are pale gold, the sides feel firm, and the pastry no longer looks raw where it touches the paper. Keep the colour restrained; the final drying or gilding completes the bake.

6. 6

   Dry or gild

   Lift out the parchment carefully and pour the weights into a heatproof bowl. If a base has bubbled, prick it immediately, replace the paper, and press it flat with the back of a spoon while the pastry is still pliable. Ça se rattrape. For plain dry shells, lower the oven to 300°F (150°C) and bake for 7 to 10 minutes, until the interiors are dry, crisp, and evenly pale gold. To gild them instead, brush the interiors very thinly with beaten egg, leaving no puddles, and bake at 340°F (170°C) for 3 to 5 minutes, until the egg has set into a smooth golden seal.

7. 7

   Cool and unmould

   Let the croûtes rest in their moulds for 5 minutes, then turn them out gently and cool them completely on a rack. If one catches, ease the rim with the point of a small knife rather than forcing the base. Store or fill only when completely cool; for moist fillings, the gilded shells keep their crispness longer.

Chef Tips

• •Thin metal tartlet moulds give the cleanest flutes and conduct heat better than silicone. Straight-sided moulds are equally proper; choose the shape required by the filling.
• •Keep the cooled lentils, split peas, or rice in a jar marked for pastry weights and use them repeatedly. Once they have spent their lives going in and out of the oven, don't ask them to become supper.
• •The egg used to gild must be brushed on sparingly. A thin coat seals the crumb; a puddle gives you a patch of baked egg in the bottom of the shell.
• •Leave the pâte brisée unsweetened. These croûtes can then carry savory garnitures or sweet creams without the shell arguing with either.

Advance Preparation

• •The pâte brisée can be mixed and refrigerated up to 2 days ahead. Let it soften only until it can be rolled without cracking.
• •The baked shells keep for 3 days in an airtight container at room temperature. If they soften, dry them for 4 to 5 minutes in a 300°F (150°C) oven and cool completely.
• •For longer storage, freeze the cooled shells in a rigid container for up to 1 month. Recrisp them directly from frozen at 300°F (150°C) for about 6 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 32g)