The Way to Cook has a simpler sequence of steps, without the package method. You cube the butter:
and then toss it in the mixture of cake and all-purpose flour:
After that, you use your hands (my method) or a stand mixer to mush the butter cubes until they are "the size of a fordhook lima bean" (!!). We had to look that one up, which led to a lengthy discussion about lima beans. The next step is to add water and mix up the whole mess on your work surface, eventually forming a messy rectangle, which you fold in thirds and then roll, just as in the traditional recipe. You "turn" it this way six times. Eventually the mess starts to look like dough:
except instead of layers of butter, you have lumps of butter throughout.
This seemed slightly easier than the other recipe, and dirtied fewer dishes (no food processor).
The Alsatian Onion Tart (the whole point of this escapade) was quite good. You cook a whole lot of chopped onions in chicken broth, blanch and then saute some bacon cubes, and pile the onions, with bacon on top, onto your pastry circle.
|Tart before baking|