- Level
- easy
- Prep Time
- 30 mins
- Cooking Time
- 30 mins
Ingredients
- Shortcrust Pastry
- 1 ⅓ cups
- unbleached all-purpose flour
- 200 g
- ¼ tsp
- salt
- ½ cup
- cold unsalted butter, diced
- 115 g
- 6 tbsp
- ice water
- 90 ml
- Filling
- ¼ cup
- unsalted butter, softened
- 55 g
- 1
- pinch salt
- ½ cup
- brown sugar
- 105 g
- Maple syrup, for brushing (optional)
Preparation
- Step 1
- Shortcrust Pastry
In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 1 hour or overnight.
- Step 2
- Assembly
On a floured work surface, roll the dough out to form a 16-inch (40 cm) square. Using an offset spatula, spread the butter over the entire surface of the dough. Sprinkle with the salt and brown sugar. Press down lightly.
- Step 3
- Roll the dough up to seal in the filling. Place the roll of dough on a baking sheet or a plate and freeze for 10 minutes or until firm.
- Step 4
- With the rack in the middle position, preheat the oven to 375°F (190°C). Butter an 8-inch (20 cm) square pan and line the bottom with parchment paper.
- Step 5
- On a work surface, cut the roll of dough into 16 rounds, each about 1 inch (2.5 cm) thick. Place the rounds in the prepared pan. Using a pastry brush, cover the dough with maple syrup. Bake for 30 to 35 minutes or until the pets-de-sœur are golden. Let cool for 15 minutes before serving.
Variation
The shortcrust pastry can be replaced with 14 oz to 1 lb (400 to 450 g) cold shortcrust pastry scraps or store-bought pie dough.
