A sweet and flaky dough that’s perfect for any dessert recipe that calls for a sweet pastry dough. Letting the dough rest is a big tip for success here.
Difficulty: Intermediate Preparation Time: 15min
Yields: 1- 9" Tart Total Time: 1hr 30min
1¼ cups all-purpose flour
2 tablespoons sugar
1 tsp kosher salt
8 Tbs butter, ½” pieces, chilled or frozen
3-4 Tbs ice water
In a food processor, add all-purpose flour, sugar and salt. Pulse 2-3 times until combined. Add butter; pulse 7 or 8 times until butter begins to break up (pea-sized pieces). Add ice water, 1 tablespoon at a time, while pulsing flour and butter mixture. Depending on the humidity, you may need to add more or less water. Pulse until just combined and dough comes together. Working quickly, remove dough from the mixing bowl and with the heel of your palm, knead back and forth for 1-2 minutes. Form dough into a disc and wrap tightly with plastic wrap. Place in fridge to rest for a minimum of 30-60 minutes. You should be able to see small, pea-sized pieces of butter.
May be made up to 2 days in advance, or kept frozen for up to 4 weeks.
Tip: I freeze my diced butter for about 15 minutes before dropping it in the food processor.