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4

I don't know what it is, but I can tell you it is neither the ratio nor the temperature. I needed dinner anyway, so I made a small experiment. I made half a batch of crust using the ratios from your recipe, and baked it in three small tartalette pans. I used butter so soft that I had to spoon it out, I couldn't cut it (it sits on the counter as a rule). ...


1

I just did a rough conversion of the flour:butter ratio and found 1.5:1 (by weight) which does not match the standard pâte brisée ratio of 2:1. It is quite possible that your flour couldn't "hold" the fat, leading to the effects you described. Refrigeration will reduce the effect, but if the total amount is too high, you will still get a greasy result. As ...



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