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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.
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2
Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels.
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3
Dont worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
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4
Add the ice water all at once and continue mixing just until the dough begins to hold together.
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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.
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6
Use as directed in the recipe.
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7
The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
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8
This dough can be used to create a rustic tart using almost any type of fruit.
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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.
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10
Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paperlined baking sheet.
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11
Top with the fruit, leaving a 2-inch (5-cm) border.
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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.
