Pâte brisée and flan pastry (pâte à foncer) are versatile pastries, used for all kinds of bases. Largely interchangeable in cooking, both can be made successfully in an electric mixer fitted with a dough hook, it certainly makes the job simpler and saves time, but I prefer to make them by hand on a cold work surface. My favourite is the more delicate pâte brisée – with its crumbly crunch it makes the perfect base for lemon tart, but when tarts and quiches need to be made several hours in advance, I would choose pâte à foncer. To make a perfect lining for pastry rings and tart tins, both of these pastries must be rolled out as thinly as possible (3-4mm thickness), to ensure that the pastry base is properly cooked and is light, crisp and digestible. Then the choice of filling is down to you – give your imagination a free rein! Pâte brisée This pastry is more delicate, crumbly and lighter than flan pastry. Ingredients 250g plain flour 150g butter, cut into small pieces and slightly softened 1 tsp fine salt Pinch of caster sugar 1 egg 1 tbsp cold milk Method Heap the flour on a work surface and make a well. Put in the butter, salt, sugar and egg. Using your fingertips, mix and cream these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture. Add the milk and incorporate gently with your fingertips until the dough begins to hold together. Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until it is smooth. Roll it into a ball, wrap in cling film and refrigerate until ready to use. Pâte brisée will keep perfectly in an airtight container in the fridge for a week or up to 3 months in the freezer. Baking blind Line the flan case with baking parchment or greaseproof paper and fill with a layer of baking beans (either ceramic or dried pulses) to weight the pastry down and prevent it from rising unevenly. Bake ‘blind’ in the oven at the temperature given in the recipe (usually 180-190°C) for the specified time, then remove the paper and beans and return to the oven to dry and colour the base. If the pastry case won’t be returning to the oven to bake the filling, it will need to be cooked completely.
Asparagus and red pepper flan This elegant tart tastes as good as it looks. It takes a little while to prepare, but is well worth the effort. Serve barely warm. Ingredients 340g pâte brisée 48 medium asparagus spears Salt and freshly ground pepper 5 semi-confit red peppers, about 600g in total. 1 egg 2 egg yolks 200ml double cream Pinch of freshly grated nutmeg 8 dill sprigs Method Roll out the pastry to a 3mm thickness and use it to line a loose-bottomed oblong tart tin (tranche tin), measuring 35 ´ 11cm and 2.5cm deep. Chill for about 20 minutes. Preheat the oven to 190°c / Gas 5. Prick the base of the pastry case. Bake the case blind, for 20 minutes. Lower the oven setting to 170°c / Gas 3. Remove the beans and paper and return the pastry case to the oven for 10 minutes. Leave in the tin and set aside while you prepare the filling. Cook the asparagus in boiling salted water until just tender. Drain, refresh, then drain thoroughly and pat dry. Trim the asparagus to the width of the tin (11cm). Finely dice the peppers, drain well and pat with the kitchen paper to sponge of the oil they absorb during the confit process. Scatter them in an even layer in the pastry case. Mix the whole egg, yolks and cream together in a bowl using a whisk and season with a little nutmeg, salt and pepper. Pour three-quarters of the mixture over the peppers. Lay the asparagus spears over the peppers, tip to tail in pairs along the length of the tin. Carefully spoon the remaining egg mixture over the asparagus. Immediately bake the tart for 30 minutes. Slide onto a wire rack and leave for 20 minutes before unmoulding. Use a palette knife to lift the flan onto a serving platter. Garnish with the dill and serve warm. Use a knife with a long, very sharp blade to slice the flan. "Pastry" by Michel Roux, published by Quadrille, £14.99. Weblink: www.quadrille.co.uk