 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter. This recipe is an accompaniment for Apple and Calvados Tart. Active time: 15 min Start to finish: 1 1/4 hr Ingredients:
2 1/2 cups all-purpose flour (not unbleached) |
2 teaspoons sugar |
3/4 teaspoon salt |
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes |
9 to 12 tablespoons ice water |
Directions:
1. Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
2. Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
3. Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
4. Cooks' note: Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
|
|