Anyone intimidated by making dough will quickly get over it in the 3 minutes that it takes to make this one. It’s very easy to put together, very forgiving, and almost impossible to botch. Any flaws, cracks, or imperfections are part of its rustic charm, although I’m confident that even the most inexperienced baker will master it with the very first try. It will likely become your favorite dough to use for any number of open-faced fruit tarts. This recipe can be doubled—an extra disk is good to have on hand in the freezer for later use.

　　

Ingredients

makes enough for one 12-inch (30-cm) galette

　　1 1/2 cups (210 g) all-purpose flour

　　1 tablespoon sugar

　　1/2 teaspoon salt

　　1/2 cup (4 ounces/115 g) unsalted butter, cut into 1-inch (3-cm) cubes and chilled

　　6 tablespoons (90 ml) ice water

　　

Step 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. Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels. Don’t worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.

　　

Step 2

Add the ice water all at once and continue mixing just until the dough begins to hold together.

　　

Step 3

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. Use as directed in the recipe.

　　

Storage

Step 4

The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.

　　

tip

Step 5

This dough can be used to create a rustic tart using almost any type of fruit. 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. Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paper–lined baking sheet. Top with the fruit, leaving a 2-inch (5-cm) border. Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375°F (180°C) until the fruit is tender and the crust is deep golden brown, about 1 hour.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.