Fine Cooking Magazine - November/December 2020

Yield: Yields enough dough for two galettes about 11 inches in diameter.

Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.

Ingredients

11-1/4 oz. (2-1/2 cups) all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water

Preparation

In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to overmix the dough). Gather the dough with your hands — don’t worry if you see streaks of butter — and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

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Reviews (5 reviews)

rsoffa | 02/19/2013
Stupidly easy to make in a food processor - this recipe convinced me that making crusts is something I do well! Now I whip up random fruit tarts all summer long with this recipe and they have earned me a reputation for tasty, flaky crust. I love this and the cornmeal savory dough from the same article.
tinybites | 10/18/2011
Very easy to make with a nice, buttery flavour. I prepared the dough in a stand mixer with no problems. I used this dough twice last summer for tarts filled with fresh peaches and blueberries. Delicious.

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