Member recipePate brisee Recipe Rating Static 12345(0 ratings)Member recipe by cmuell15Servings Serves 1 - 1 Batchdough for sweet tarts This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients200 g flour1 pinch of salt1 tbsp sugar100 g cold butter cut to small pieces1 beaten egg MethodSieve flour and add salt and sugarAdd butter and use your fingertips to mix it qickly into fine lumbsAdd the egg and mix well without overkneadingAdd flour if dough is too moistWrap in cling foil and rest in fridge for an hour You may also like Sweet & fruity Yorkshire 3.1875(4 ratings) Mushroom & tarragon pâté 5(6 ratings) Butter bean pâté with melba toast 2(2 ratings) Duck & beetroot toasts 3(2 ratings) Red onion marmalade 4.453125(80 ratings) Chicken liver & pineau pâté 4.727275(22 ratings) Chicken livers on toast 5(4 ratings) Ham hock & mustard terrine 4(8 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (0) Questions (0) Tips (0)Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?Sign in or create your My Good Food account to join the discussion.Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.