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Pate Brisee
| Ingredients | Baker's % |
| Pastry flour | 9 |
| Butter | 6 |
| Water | 3 |
| Salt | .18 |
Method
Sift flour with salt. Cut butter into flour until it is the size of peas. Add water just to bind. Chill 4 hours.
Florentine Bar Filling
| Ingredients | Barker's % |
| Water | 3 |
| Pastry Flour | 9 |
| Butter | 7 |
| Honey | 5 |
| Sugar | 2 |
| Cream | 4 |
| Salt | .25 T |
| Vanilla | .5 T |
| Toasted, sliced almond | 10 |
| Dried Sliced Apricot | 6 |
| Bread Flour | 1 |
Method
Blind bake crust at 400 until dry. Boil butter, honey, sugar and cream until 240°. Whisk in bread flour, salt and vanilla. Stir in dried fruit and nuts. Bake 35 for 15-20 minutes or until well caramelized.
Formulation courtesy of National Honey Board
