ROUGH PUFF PASTRY

Rough Puff Pastry image

Similar to traditional puff pastry dough but not as time intensive, "rough puff" is flaky, buttery, and the perfect foundation for this rustic Plum Tart.

Provided by Sarah Carey

Categories Pie & Tarts Recipes

Time 3h

Yield Makes about 2 pounds, 8 ounces

Number Of Ingredients 6

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Ingredients

3 3/4 cups unbleached all-purpose flour, plus more for dusting
2 1/4 teaspoons kosher salt (we use Diamond Crystal)
1 tablespoon sugar
1 pound (4 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold heavy cream
1/2 cup ice-cold water

Steps:

In a large bowl, whisk together flour, salt, and sugar. Using a pastry blender or your fingers, cut butter into flour mixture until it's in small lumps, about 1/2 inch in size.
Stir together cream and water; stir into flour mixture with a fork to form a ragged dough. (There should be some small bits of dry flour in bowl; do not overmix.) Turn out onto a flour-dusted work surface. With a bench scraper, shape dough (it will barely be holding together) into a rectangle. Using a rolling pin, press slightly to compact and form.
Roll dough, dusting surface with flour and scraping bits of butter off rolling pin as needed, into a 16-by-9-inch rectangle, using bench scraper to keep corners square and to move dough when needed.
Using a dry pastry brush, brush off excess flour. With a short side facing you, use bench scraper to lift and fold dough into thirds, like a business letter (bottom edge up to center, then top edge down). This completes the first turn (the more turns you complete, the easier it gets); repeat rolling and folding process once more, then wrap in plastic and refrigerate until cold, at least 30 minutes.
Repeat rolling, folding, and chilling process 4 more times, for a total of 6 turns, always starting each with opening to the right. By final turn, dough should be very smooth, with no lumps of butter visible (depending on how quickly you work, you may be able to do more than two turns at once; if dough becomes too elastic or too warm to work with, refrigerate until firm).
After final turn, roll out dough 1 inch thick. Cut into two pieces. Wrap each in plastic and chill until ready to use, at least 1 hour and up to 2 days (or freeze up to 1 month; defrost in refrigerator 1 day before using).