5 types of Pie Pastry -quiche


パイ生地種類のまとめ  for  Perfect & Foolproof Quiche

5 types of pie pasty

  • Short crust pastry (pâte brisée) no sugar, perfect for savory dishes. It is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche. (as in crumbly; hence the term shortcrust), tender pastry.
  • Sweet crust pastry (pâte sucrée,) in which sugar and egg yolks have been added (rather than water) to bind the short crust pastry
  • Sable pastry (pâte sablée) This crust is known as a sweet cookie crust or a shortbread crust. Itis similar of Sweet crust pastry pâte sucrée. But to make a pâte sablée, wet ingredients are creamed together before adding the dry ingredients. Therefore, the texture become sable cookies, “ sandy”,
  • Flaky pastry is a for Americans recipes, (not in French recipe), it expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry.
  • Puff pastry(pâte feuilletée) .Regarded as the ultimate professional pastry, this type is time-consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles. Puff pastries come out of the oven light, flaky, and tender.

参照: Wiki Shortcrust pastry, sweetcrust pastry, (Pate Sucree)

pâte sucrée (difference from Pate sucree) par le fait que le beurre est incorporé à la préparation par sablage et non par crémage, c’est-à-dire qu’il est mélangé à froid avec la farine et le sucre. Le beurre entoure ainsi chaque grain de farine et de sucre, ce qui fait qu’après la cuisson les grains ne sont pas totalement solidaires, ce qui donne la texture sablée.Les œufs sont ajoutés avant incorporation de la farine.  Flaky pastry

Puff pastry pâte feuilletée
Choux pastry 
Phyllo (Filo)
Hot water crust pastry

Shortcrust Pastry

This is probably the most versatile type of pastry as it can be used for savoury and sweet pies, tarts and flans. There are several different ways of making shortcrust pastry. (See ‘How to Make Perfect Shortcrust Pastry.’)

Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

Regarded as the ultimate professional pastry, this type is time-consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles (small iced cakes that are filled with jam and cream.)

Flaky Pastry

Used as a crust for savoury pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent the fat content from melting out under cooking conditions.

Rough Puff Pastry

This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie crusts and tarts and has the advantage of being easier to make than puff pastry, but is as light as flaky pastry.

All three of these flaked pastries need similar care.

  • Handle as little and as lightly as possible
  • Fat and dough content should be of the same consistency and temperature
  • Roll pastry evenly without stretching it or forcing out air
  • Brush with beaten egg glaze before baking


Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Flaky pastry relies on large lumps of shortening (approximately 1 in or 2.5 cm across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry.

Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles and cream buns. Air lifts the pastry during cooking to treble in size…all those cream-filled delights.

Filo Pastry

This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes. Made with high gluten content flour, filo is very difficult to make and needs careful handling because it is such a thin, fragile pastry that dries out quickly. Some people prefer to buy readymade filo pastry, but even that is not easy to use. It must be brushed with oil or melted butter/ghee before shaping and cooking. Samosas are deep-fried with spicy fillings, wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. This type is similar to strudel pastry.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted dick and treacle pudding.

Made with self-raising flour, shredded suet and for some lighter recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is very filling though!

Hot Water Crust Pastry

Moulded by hand while warm and used for raised meat and game pies (like the famous Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp speciality. Plain flour, salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded, shaped and rested, can be used to line a hinged tin pie mould, or moulded over a large floured jam jar. Once set, the dough is filled, covered, sealed and decorated before being baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth.

These are a few of the basic pastry types. Making pastry is not difficult and with attention to a few important details like:

  • correct fat to flour ratio-roughly half as much fat to flour
  • add water carefully and slowly, preferably from the fridge
  • handle pastry as little as possible
  • avoid over-flouring the rolling pin and board
  • always preheat the oven to the recommended temperature

you will be making pies, puddings and parcels with confidence.



How To Make a Foolproof Quiche

Share Button

Pear upside-down pie 洋梨のタルトタタン TarteTatin de poire

Pear upside-down pie  洋梨のタルトタタン  TarteTatin de poire

Everybody loves tarte tatin. When you say French apple dessert, Tarte tatin can be the most popular choice. Well, today, instead of apples, I tried with pears from the bio farms of Piccardi, the agricultural regions in Northern France. Pears are beautifully caramelized, One of the top favorite desserts of Mayu’s Kitchen cooking class.

みんな大好きタルトタタン。フランスのりんごのデザートと言ったら、これ!というくらい有名なタルトタタンですが、今日はなんと洋梨で作ってみました!北フランス、ピカルディー地方の農家直送の洋ナシがこんな綺麗にキャラメリゼされて美味しそうでしょ〜今宵のMayu’s Kitchenお料理教室のデザートです。

Tout le monde aime la tarte tatin. Quand vous dites Français desserts aux pommes, Tarte tatin peut être le choix le plus populaire. Eh bien, aujourd’hui, à la place des pommes, je essayé avec les poires dans les fermes bio de Piccardi, les régions agricoles du Nord de la France. Poires caramélisées sont magnifiquement, l’un des desserts préférés top de cuisine cours Mayu’s Kitchen in Paris.



Good desserts must be eaten to finish the meal! Many french will agree this concept, so I must make a good dessert for french guests to Mayu’s Kitchen. Let’s use the magic of tarte tatin!  I know that tarte tatin can impress the guests 🙂  Not the same texture as apple, but this pear tarte tatin is equally good as traditional tarte tatin.

デザートは食事の最後に欠かせない!と信じているフランス人男性が来るというので、デザートはちゃんと作らなくては。。。とプレッシャ〜プレッシャ〜(笑) この洋梨タルトタタン、りんごとは違う食感ですが、やはりタルトタタンのスペシャル マジック!とっても好評でした!作ってみたい方、ぜひMayu’s Kitchenにご連絡くださいませ〜

Bons desserts doivent être consommés pour finir le repas! Beaucoup de français seront d’accord ce concept, je dois donc faire un bon dessert pour les clients français à Mayu’s Kitchen ce soir.   Alors, on va utiliser la magie de la tarte tatin?!?   Je sais que la tarte tatin peut impressionner les invités! Pas la même texture que la pomme, mais cette poire tarte tatin est tout aussi tres bon que tarte tatin traditionnelle.



簡単、フライパンでタルトタタン- 洋梨編

洋ナシ 1〜1.5kg 10〜15個(詰めれるまでの量でOK. コンフェレンス、コミシー)


梨のソテー用:無塩バター 30g  砂糖 80g
カラメル用:無塩バター 15g  砂糖 80g

  1. 梨をむき4つ割にして芯を取りレモン汁と砂糖(分量外)をまぶす(水分がでる)
  2. 鍋にソテー用のバターと砂糖を入れカラメル色になったら梨を入れてソテーする。軽く混ぜ、蓋をして、20ふん。途中梨が煮崩れしない程度に大きく混ぜ、カラメル色を全体につける。
  3. 蓋を取り、梨とカラメルがなじみ、色づき、水気がだいぶ飛んだら、バットにあけて、粗熱を取る。梨だけパットに入れて水ぶんだけ煮詰めてもOK.
  4. 型にカラメル用のバターと砂糖を入れて直火に掛ける。好みの色になったら火から下ろして固まるまで冷ましておく。(カラメルっぽい?とおもったら火を止める)
  5. オーブンを180度に予熱
  6. 4. の型の側面にバターを塗り、梨をきっちり詰めオーブンに投入。ここで梨の水気が飛んでいるようならパイ生地をのせる。水気がおおいようなら、パイ生地を乗せる前に梨だけオーブンにいれて水気を飛ばす。汁が100%無くならないように注意。
  7. パイ生地をのせ30分ほど焼く
  8. 少なくてもあら熱が取れるまで、または完全に室温まで冷えたら裏返して皿にもる。汁が十分あった場合はすんなり裏返る。ひっつく場合は少し底を熱すると外れやすい。
  9. カルバドス、ブランデーをかけて。または生クリームやアイスクリームと一緒にめしあがれ。





Pear Tarte Tatin ( Pear Upside-down pie)

  • frozen puff pastry sheet (from a 17 1/4-ounce package)
  • For caramel   30g unsalted butter, softened , 80g sugar
  • For sautee  15 g unsalted butter, softened , 80g sugar
  • 10 to 15 pears, ( conference)  peeled, quartered lengthwise, and cored (with a little lemon juice)
  • cinammon, etc.
  • Special equipment: a well-seasoned 8 or 9 inch cast-iron skillet
  1. Preheat oven to 180℃  Roll pastry-  cut out a 8 or 9 inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
  2. Spread 30g butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Make light caramel.   Arrange all pears as will fit vertically on caramel , packing them tightly in concentric circles.
  3. Cook apples over moderately high heat with a lid, undisturbed, until juices are deep golden and bubbling. Then uncover, until the juice is nearly evapolated. * 1st, cover, it’s faster to get out juice from pears & cook them.  Set a side, and cook down them a bit.
  4. On the cast-iron skillet which you can put on the gas and in oven,   make another set of caramel.
  5. Arrange pears on top of the 2nd caramel.  If pears are not settled and still a lot of juice, bake 10 or more  minutes then remove from oven and lay pastry round over pears.
  6. Bake tart until pastry is browned, 30  minutes.
  7. Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any pears that stick to skillet.  Brush any excess caramel from skillet over pears. Serve immediately.

*Cooks’ note: · Too cold?    Tart is to heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.


Tarte Tatin de Poires

Ingrédients / pour 6 personnes

10-15 poires ( conference)
Pour cuisson les pommes –  30g de beurre + 80g sucre
Pour caramel;    15 g de beurre + 80g sucre

1 pâte feuilletée ou brisée
cannelle, citoron, calvados.

  1. Pelez et épépinez les poires puis coupez les en 4. Arrosez-les de jus de citron pour éviter qu’elles noircissent.
  2. Pour cuisson les poires, faites fondre le 30g beurre dans une poêle, ajoutez le 80g sucre et laissez cuire 5 à 10 minutes à feu moyen pour faire caraméliser ce mélange. Laissez sur le feu jusqu’à ce qu’il ait une belle couleur brune.
  3. Ajoutez les poires et faites-les revenir 20 à 25 minutes à feu moyen avec un coverture, en les retournant de temps en temps pour qu’elles soit caramélisées et dorées uniformément. Sans le coverture, augmentez le feu pour que l’eau s’évapore, le caramel est bien coloré, et doit épaissir un peu (faites attention à ce qu’il ne brûle pas !. Retirez du feu.
  4. le 2eme caramel, faites fondre le 15g beurre dans une poêle, ajoutez le 80g sucre et laissez cuire 5 à 10 minutes à feu moyen pour faire caraméliser
  5. Beurrez un moule à tarte, disposez-y le caramel  (ou vous pouvez utiliser le meme pan a faire le 2eme caramel), puis, disposez-y les poires en cercles, et nappez-les de beurre.
  6. Pour finir:  Recouvrez les poires avec la pâte en rentrant les bords à l’intérieur du moule. Faites cuire 30 minutes à 190°c puis laissez reposez 15 minutes avant de retourner la tarte sur un plat de service. Saupoudrez de cannelle et servez tiède ou froid.






Share Button