When a recipe I was making called for frozen puff pastry dough, I knew it simply wouldn’t do; as always, I had to make my own from scratch! This tart crust is ideal for savory dishes, but is also a solid option for just about any type of dessert tart due to its minimal flavorings; it gets rave reviews whenever it’s served. You could always throw in some flavors, too–such as a bit of sugar or cinnamon–to complement whatever filling you choose to put in it!
This dough also functions as a galette (freeform pastry) base.
Time: Active: 15-25 minutes
Inactive: 30 minutes
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
1. Whisk flour and salt in bowl.
2. Using fingers or a pastry cutter, rub/cut the butter into the flour mixture until coarse crumbs form and there are no more chunks of butter.
3. Add the ice water one tablespoon at a time, stirring slightly, until the dough begins to clump together. Continue adding extra water by the teaspoonful if too dry (I had to add about 2 more tablespoons–it really depends on how dry the air is where you are!) until a workable dough forms.
4. Form dough into 2 disks, cover in saran wrap, and store in fridge for at least 30 minutes. (These can then be stored for two or so days before being rolled out and used.)
5. Take dough out of fridge and let it sit at room temperature for 15 minutes. Roll out dough–mine was ideal at about 1/2″ thickness, though it depends on your personal preferences–and line tart pan.
Note: Make sure the dough is still somewhat chilled in the tart pan when you put it in the oven, or else the edges could slump down and join the bottom crust! If necessary, put the whole tart pan in the fridge after you’ve lined it with dough to prevent this from happening.
I’ll soon be posting some of my own recipes using this tart crust, so stay tuned!