Galette Dough

Directions

1. 1
   In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
2. 2
   Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels.
3. 3
   Dont worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
4. 4
   Add the ice water all at once and continue mixing just until the dough begins to hold together.
5. 5
   Shape the dough into a 5-inch (13-cm) disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes.
6. 6
   Use as directed in the recipe.
7. 7
   The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
8. 8
   This dough can be used to create a rustic tart using almost any type of fruit.
9. 9
   Cut 3 pounds (1.5 kg) of fruit such as nectarines, apricots, plums, or peeled pears or peaches into 1/2-inch (1.5-cm) slices.
10. 10
    Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paperlined baking sheet.
11. 11
    Top with the fruit, leaving a 2-inch (5-cm) border.
12. 12
    Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375F (180C) until the fruit is tender and the crust is deep golden brown, about 1 hour.