Extra Flaky Dough
Makes dough for 2 (10-inch) tarts or 8 (4-to 5-inch) tarts
  • 1 cup plus 2 tablespoons (255 grams) cold unsalted butter, cut into tablespoon-sized pieces
  • 2½ cups (313 grams) all-purpose flour
  • 1 teaspoon (4 grams) granulated sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • 6 to 8 tablespoons (90 to 120 grams) ice water
  • 1 tablespoon (15 grams) apple cider vinegar
  1. Place cut butter in freezer for 10 to 15 minutes.
  2. In the work bowl of a food processor; place flour, sugar, and salt; pulse until combined. (See Note.) Add frozen butter, and pulse until butter is in nickel-to quarter-size pieces. (It should still be making a thumping sound when pulsed.) Transfer mixture to a large bowl.
  3. In a small bowl or measuring cup, stir together 6 tablespoons (90 grams) ice water and vinegar. (See PRO TIP.) Drizzle water mixture into flour mixture, stirring with a fork until combined. Add enough remaining ice water until dough holds together when squeezed. If it still looks powdery and dry, add more water, 1 tablespoon (15 grams) at a time, until it holds together.
  4. Press dough together into a rough mass in bowl, and transfer to a sheet of parchment paper. Shape dough into a rough rectangle, and very lightly dust with flour. Roll dough into a 16×18-inch rectangle. Fold dough into thirds. Give dough a quarter or 90-degree turn, lightly flour again, and roll into a 16×8-inch rectangle again. Fold dough into thirds again, and freeze for 10 to 15 minutes. Repeat procedure, giving dough 2 more turns. Wrap dough tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
  5. Divide dough in half, and gently press each half into a rounder shape before rolling out.
To make a savory variation, which can be used for the Tomato Tarte Tatin, add ½ cup (48 grams) freshly grated Parmesan cheese and 1 tablespoon (2 grams) fresh thyme leaves to the flour mixture.

PRO TIP-When making ice water for dough, use a liquid-measuring cup (or any spouted container) filled with ice cubes and water, and measure what you need in another smaller liquid-measuring cup.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/classic-apple-tarte-tatin/