I call this On Rue Tatin pastry because I teach students how to make it in every single class I offer. The reason? Because it is perfect. Easy and quick to make, always delicious, crisp, and buttery, it can embrace anything, whether it be sweet or savory.
Makes enough pastry for one 10½-inch (26-cm) to 12½-inch (31-cm)tart
Ingredients:
1½ cups (210 g) unbleached all-purpose flour ¼ teaspoon sea salt
12 tablespoons (1½ sticks/180 g) unsalted butter, chilled and cut into 12 pieces
5 to 6 tablespoons (75–90 ml) ice water
Note: Pay careful attention and have both the butter and the water as cold as possible before adding them to the other ingredients. If you are working in a very hot environment, refrigerate the flour before making this.
Directions:
1. Place the flour and salt in a food processor and pulse once to mix. Add the butter and process until the mixture resembles coarse meal. Add 5 tablespoons (75 ml) ice water and pulse just until the pastry
begins to hold together. If the pastry seem dry and dusty, add another tablespoon of water.
2. Transfer the pastry from the food processor to your work surface and form it into a flat round. Let it rest on the work surface, covered with a bowl, for at least 30 minutes. The pastry can sit for several hours
at room temperature, as long as the room isn’t warmer than 68°F (20°C). The pastry is ready to use as desired.
