Although you now can buy already prepared really good quality puff pastry in many stores, it is one skill that is easily mastered and the results are worth the effort. Unfortunately, making puff pastry in the traditional manner is very time consuming though is best when making light and airy desserts. When you are making more rustic tarts however, the rough puff pastry method works out great. I honestly do not make my own puff pastry all the time, but when I have extra time on my hands I do like to tackle it. This is a rough puff pastry that comes together a little quicker than the traditional one, and is a recipe I’ve used often with good results when making more rustic type of tarts. I find the trick is to work quickly, not to overwork the dough, and to follow the steps for folding and refrigerating as they really are important to the final pastry.
Deborah Mele 2012
- 3 Cups All-purpose Flour
- 1 Pound Butter, Chilled & Grated
- 1 Teaspoon Salt
- 6 Ounces Ice Water
- Sieve the flour into a bowl with the salt, then scatter the butter on top.
- Use a pastry scraper to combine, then add the ice water and using the scrapper gently mix just until combined.
- Use your hands to bring the dough together and shape into a disc.
- Wrap the dough with plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll the dough into a 3/4 inch thick rectangle.
- Fold the shorter ends in to meet at the center, then fold in half.
- Wrap in plastic once again and refrigerate 30 minutes.
- Repeat the rolling, folding, and refrigerating two more times before using.