Quick Puff Pastry (Rough Puff)

1 cup (125 grams) all-purpose flour

1/4 teaspoon fine salt

10 tablespoons (140 grams) high-quality butter, cold

1/3 cup ice cold water

In a medium bowl, add the flour and salt.  Stir to mix.

Next, cube the butter and then add it to the bowl.  Using a pastry blender or two knives, cut the butter into the dough.  It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.

Next, make a well in the center of the dough and pour in all of the water.  Using a fork or wooden spoon, stir to combine the dough.

Lightly flour your work surface, and add the dough.  Pat it into a rough square.  You will still see chunks of butter and it will seem too dry, but do not add extra water.  The dough will come together with each roll.

Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10"long.  No need to be too precise here.  Fold the bottom third of the dough over the middle of the dough.  Fold the upper third of the dough on top of the middle.  Rotate the dough one-quarter turn, and repeat.  Use additional flour as needed to prevent the dough from sticking.

Roll out, fold, and turn the dough at least 4 times and as much as 6 or 7 times.

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight (or dough may be frozen for later use).  Depending on how cold your refrigerator is, the dough may be ready to roll out straight from the fridge.  If it seems too hard, let it rest at room temperature for 30 minutes before using.

Makes 11 ounces/325 grams puff pastry, enough for one 10- to 12-inch tart.

From Dessert for Two blog and Chocolate and Zucchini blog