This puff pastry has a texture half way between sable crust (“pâte sablée”) and a puff pastry. for example this delicious Caramelized Apples & Camembert Tatin Tart.
Its great advantages are:
- It does not need any folding
- It can be made in 5 minutes only
- It is less fat than a classic puff pastry
I use this puff pastry very ofthen to make tatin tarts. I keep the classic or inverse puff pastry for “the big job”: Galette de l’épiphanie, millefeuille, etc.
- 4 “petits suisses” (a bit like cream cheese)
- 240 g flour
- 120 g unsalted butter
- 1 pinch of salt
How to do?
In a large bowl, or in your mixer, pour the “petits suisses”, butter (soft), flour and salt. Mix until you get an homogeneous ball. Wrap in plastic film and keep in the fridge for at least half an hour before using it.